A specialty appetizer from American barbecue culture, smoked beef rib spread is made by separating beef ribs smoked for hours at a low temperature from the bone and mashing the meat with barbecue sauce. The long smoking time is what makes the meat tender enough to pull apart.
Rub the beef ribs with the ground red pepper, brown sugar, garlic powder, salt, and black pepper.
Wrap the ribs tightly in foil and slow-cook them in an oven preheated to 140°C / 285°F for 90 minutes.
Let the ribs rest for 15 minutes after removing them from the oven. Use a fork to separate the meat from the bones and shred it.
Mix the shredded meat with the barbecue sauce and lightly mash it with a fork until spreadable. Serve hot.
Let the ribs rest for at least 15 minutes after removing them from the oven; otherwise, their juices may run out and the meat may become dry.
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