Beef Ribs in La Caja China

Okay, so we decided to have some friends over, and I’ve been itching to use my La Caja China box again.

Add to that the fact that I’ve been buying a rack of beef ribs each week and tuckin’ them away in the freezer, and…well, you can guess what’s comin’

 7 – full beef rib racks, trimmed

1 – cup dry rub

2 – cups rib mop

2 – cups. Finishing sauce

21- lbs charcoal

Oh, and you can find this, and many more, step-by-step recipes in my cookbook, La Caja China Cooking, as well.

I took some detailed notes this time, and I’ve added my “secret” recipes below.

Lined the pan with foil, sure saved a lot of clean-up!

Firin’ it up!

External temp: 70d (temp inside box.)

Beef ribs: 7 racks, rubbed, face down in box. (I flipped ’em after the pic)

Charcoal: 7lbs, divided into two piles.

Note the local wildlife drawn by the smell of blazing beef…



35 Minutes: Internal temp of box was 136d, spread coals over surface.

60 Minutes: Internal temp = 185d, added 7lb of unlit coals.

90 Minutes: Internal temp = 195d, re-spread coals.

2hr 30min: Internal temp = 180d, mopped ribs (see recipe below), added 7lbs coals.

3hr 15min: Internal temp = 195d

4hr – Flip ribs “face up”, mop again and brown tops. Check every 15 minutes until happy.

Served ‘em up with a little finishing sauce, and basked in the glory!




Perk’s Beef Rib Rub
2 Tbs ea: Brown sugar, black pepper, smoked paprika, chili powder
2 Tsp ea: onion salt, garlic powder, celery salt, seasoning salt.
Rub meat, wrap in plastic wrap, and refrigerate overnight.

Perk’s Beef Rib Mop
1 cup Perk’s Finishing Sauce
1 cup cider vinegar

Perk’s Finishing Sauce
½ cup brown sugar
½ cup ketchup
½ cup cider vinegar
½ cube sweet butter
1 tsp garlic powder
1 tsp seasoning salt
2 tsp powdered ginger
1 tsp celery seed
3 Tbs soy sauce
½ tsp dry mustard


Filed under In The Box Recipes

9 responses to “Beef Ribs in La Caja China

  1. Pingback: La Caja China How To Posts |

  2. Perry, I bought your “La Caja China Cooking” cookbook in which you recommend filling a drip pan with beer and placing it beneath the ribs. You also recommend using the smoke pistol to add smoke. I purchased the pellet smoker from A-Maze-N Products. Todd Johnson of A-Maze-N Products said that any additional moisture will affect the burning process. Todd recommended making a “Foil Pup Tent” to shield the smoker. As you have one of these pellet smokers, your advice would be grateful.

  3. Ted, thanks for your question (and for buying the book, lol!) If you’re using the a-maze-n smoker, I’d suggest cutting the amount of beer in the pan down to 1/2 inch, at most. I usually put my a-maze-n smoker on TOP of the pig, both because of the improved airflow, and to keep it out of the drip zone. I’ve never used a foil shield, but it’s probably a good ideal, and certainly wouldn’t hurt, as long as it’s tented loosely, and open at both ends. I’ll have to try that next time. Here’s how I do it:

    Let me know if you have any more questions!

    -Chef Perry

  4. Perry, thanks. The reason that I purchased the A-Maze-N pellet smoker is because I read your review of it. I also would like to know how long it should take to cook the ribs.

  5. Perry, your finishing sauce states 1/2 cube sweet butter. Do you mean 1/2 cup?

  6. Perry,

    This recipe differs from your “Smokey Beef Ribs” recipe in your “La Caja China Cooking” cookbook. It does not require a drip pan filled with beer, tenting with foil, takes longer to cook(over four hours compared to over 2 hours) and has less charcoal(21 lbs. compared to 30 lbs.) These differences I assume are to due to the fact that you are cooking the ribs at a higher temperature in the “Smokey Beef Ribs” recipe for a shorter period of time. I like the low and slow aspect of this recipe, the use of less charcoal, and no liquid. As I stated in my earlier post, I plan on using my A-Maze-N pellet smoker when I cook my ribs. The drip pan filled with beer will create additional moisture which could affect the burn of the smoker. The reason for my question is I want to use this recipe as is and just use my A-Maze-N pellet smoker to add some smoke flavor. Would this work? Lastly, your finishing sauce recipe states 1/2 cube sweet butter. Do you mean 1/2 cup?



  7. Perry,

    I failed to mention that I have the model #2 roasting box and your recipe appears to be done in model #1.


  8. Cooked 13 pounds of ribs and filled my A-Maze-N pellet smoker with oak pellets. I kept the inside temperature around 195F and after about 4.5 hours I had some tasty ‘Cue.

  9. Pingback: La Caja China – Questions before you buy | Burnin' Love BBQ

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