These barbecued beef dorsum ribs are easy to make. Simply coat with a sweetly spicy rub and then slooooooowly cook them to tender terrificness. Here'due south how to brand them.

You'll usually see beef back ribs in 4-to-6 bone pieces and they typically don't take much meat on them. They're usually pretty cheap, and that's a skillful affair considering, like I said, there just isn't much meat on them. The meat needs a lot of cooking to get in tender, but when information technology'southward cooked correct, it'due south really skilful meat, so it's worth the endeavour.  Wrapping these in foil is essential to get them tender.

If you're the audacious type, add together a half cup of strong coffee to the package when y'all wrap the ribs. I recollect you'll find it to be a pleasant surprise. These would go very well served with broiled beans and potato salad. –Ray Lampe

Barbecued Beef Back Ribs

A slab of barbecued beef back ribs cut into individual ribs.

These barbecued beef back ribs are like shooting fish in a barrel to brand. Only coat with a sweetly spicy rub and then slooooooowly cook them to tender terrificness. Here'south how to brand them.

Ray Lampe

Prep 35 mins

Cook 4 hrs

Total four hrs 35 mins

For the rub

  • 3/iv cup raw or turbinado saccharide
  • ane/4 cup salt or more, depending on your tolerance for the stuff (upwardly to 1/two cup)
  • 1/4 cup paprika
  • ii tablespoons finely footing black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion pulverisation
  • 1 tablespoon footing cumin
  • 1 teaspoon dry mustard
  • i teaspoon ground coriander
  • 1/ii teaspoon cayenne pepper
  • 1/2 teaspoon footing allspice

For the ribs

  • 5 pounds beefiness dorsum ribs*
  • 2 cups your favorite barbecue sauce

Make the rub

  • Combine all the ingredients. Mix well and take a gustation. If it needs more salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes well-nigh one i/2 cups.

Ready the ribs

  • Skin the membrane off the back side of the ribs and discard it. (It tends to be sort of glace. If you have a hard time getting a grip, try sliding a bowl-side down spoon nether in that location to loosen up a slice, then grab it with a paper towel and see if that helps.) Season the ribs liberally on both sides with some of the rub.

  • Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood. Place the ribs, meaty side up, directly on the grill grate. Cook for 2 ane/ii hours, maintaining the temperature of the grill every bit steady as possible.

  • Flip the ribs and cook for 30 minutes more.

  • Place a double layer of some large sheets of heavy-duty aluminum foil next to the grill and place the ribs on the foil, meaty-side upwardly. Wrap the ribs, sealing the package tightly. Place the foil-wrapped ribs on the grill for 1 hour. (Wrapping the ribs in foil is essential to go them tender so don't omit this step. If you're planning to add together that half cup of strongly brewed java to the ribs, this is the fourth dimension to exercise it.)

  • Movement the foil-wrapped ribs to a platter. Increase the temperature of the grill to 400°F (204°C). Remove the ribs from the foil, identify them on the grill grate, and brush with the barbecue sauce. Cook for 5 to 15 minutes, depending on how charred y'all similar your ribs.

  • Flip the ribs, brush with the sauce once more, and melt for five to 15 minutes more.

  • Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.

*What are beef dorsum ribs?

Beef back ribs are what is left once a butcher removes the prime rib and ribeye steaks. There isn't a lot of beefiness left at the meridian of the basic but what'south left between those ribs is meaty, fatty, and deliciously tender. They also have the very same marbling and flavor as prime rib and ribeye, then y'all really can't become wrong. Y'all'll often see them in affluence effectually Christmas and New Yr's when people are buying a lot of rib roasts. Typically, a rack of ribs comes in either iv- to half dozen or 8- to 12- chunks. You'll need at least 2 to 3 ribs per person.

Serving: ane portion Calories: 1142 kcal (57%) Carbohydrates: 102 chiliad (34%) Protein: 81 g (162%) Fat: 44 k (68%) Saturated Fat: 18 g (113%) Polyunsaturated Fat: two g Monounsaturated Fatty: 19 g Cholesterol: 244 mg (81%) Sodium: 1745 mg (76%) Potassium: 1950 mg (56%) Fiber: iii g (13%) Sugar: 85 g (94%) Vitamin A: 753 IU (15%) Vitamin C: 14 mg (17%) Calcium: 127 mg (13%) Atomic number 26: 12 mg (67%)

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Originally published August 30, 2010

Recipe © 2010 Ray Lampe. Photo © 2010 HLPhoto. All rights reserved. All materials used with permission.

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