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

These barbecued beef back ribs are piece of cake to make. Merely coat with a sweetly spicy rub and so slooooooowly cook them to tender terrificness. Here's how to make them.

You lot'll normally meet beef dorsum ribs in 4-to-half-dozen bone pieces and they typically don't have much meat on them. They're unremarkably pretty cheap, and that's a skilful thing because, like I said, there simply isn't much meat on them. The meat needs a lot of cooking to make it tender, but when information technology's cooked right, it'south really good meat, so it's worth the effort.  Wrapping these in foil is essential to become them tender.

If you're the adventurous type, add a half cup of strong coffee to the bundle when you wrap the ribs. I think you'll observe information technology to exist 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 easy to make. Just coat with a sweetly spicy rub and then slooooooowly melt them to tender terrificness. Here'south how to make them.

Ray Lampe

Prep 35 mins

Cook 4 hrs

Total iv hrs 35 mins

For the rub

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

For the ribs

  • five pounds beef dorsum ribs*
  • 2 cups your favorite barbecue sauce

Make the rub

  • Combine all the ingredients. Mix well and take a taste. If information technology needs more salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes about 1 1/2 cups.

Fix the ribs

  • Peel the membrane off the back side of the ribs and discard information technology. (It tends to be sort of glace. If you take a difficult fourth dimension getting a grip, try sliding a bowl-side down spoon nether there to loosen upwards a piece, and then grab it with a paper towel and encounter 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. Melt for 2 1/2 hours, maintaining the temperature of the grill as steady as possible.

  • Flip the ribs and melt for 30 minutes more than.

  • Identify 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 up. Wrap the ribs, sealing the package tightly. Identify the foil-wrapped ribs on the grill for ane hour. (Wrapping the ribs in foil is essential to get them tender and so don't omit this pace. If you're planning to add that half loving cup of strongly brewed java to the ribs, this is the time to do it.)

  • Move 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 castor with the barbecue sauce. Melt for 5 to xv minutes, depending on how charred you like your ribs.

  • Flip the ribs, brush with the sauce again, and cook for 5 to 15 minutes more than.

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

*What are beef back ribs?

Beef back ribs are what is left once a butcher removes the prime rib and ribeye steaks. There isn't a lot of beef left at the top of the bones simply what's left between those ribs is meaty, fatty, and deliciously tender. They also accept the very same marbling and flavor as prime rib and ribeye, and then you really can't go wrong. You'll frequently see them in abundance effectually Christmas and New year's day's when people are buying a lot of rib roasts. Typically, a rack of ribs comes in either 4- to 6 or 8- to 12- chunks. You'll demand at least 2 to 3 ribs per person.

Serving: 1 portion Calories: 1142 kcal (57%) Carbohydrates: 102 g (34%) Protein: 81 g (162%) Fat: 44 one thousand (68%) Saturated Fat: 18 one thousand (113%) Polyunsaturated Fatty: 2 thou Monounsaturated Fat: 19 g Cholesterol: 244 mg (81%) Sodium: 1745 mg (76%) Potassium: 1950 mg (56%) Cobweb: iii g (13%) Sugar: 85 g (94%) Vitamin A: 753 IU (fifteen%) Vitamin C: 14 mg (17%) Calcium: 127 mg (13%) Atomic number 26: 12 mg (67%)

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Originally published August thirty, 2010

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

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