Ring in Juneteenth by grilling up these harissa beef ribs for a crowd:
1 tbsp. prepared horseradishIn a large bowl or bucket, soak the wood chips in cold water for 8–12 hours.Heat a charcoal grill to 250°F. Drain the wood chips and scatter a handful over the coals, then cover and cook until they begin to smoke, about 5 minutes. Place the ribs bone-side down on the grill and cover, leaving the vents open. Grill , turning and rotating the ribs occasionally, for 3 hours, adding a handful of wood chips every time the smoke subsides.
With a heatproof brush, paint the meat with enough harissa to coat all sides, then cover and grill for 20 minutes. Repeat, brushing every 20 minutes, until the meat is falling off the bone and a thermometer inserted into the thickest part reads 250°F, 2–3 hours more. Transfer the ribs to a platter, tent with foil, and rest for 30 minutes before slicing. Serve with more harissa if desired.
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