Barbecue Beef Ribs
Beef back ribs are a nice change of pace from the more typical pork ribs. They can be prepared in nearly identical fashion, but our beef ribs are first hit with our flavorful Not So Basic Barbecue Rub and then glazed with our Onion Marmalade Barbecue Sauce. The result is sweet and aromatic with a little spice and a great texture from the “bark” on the outside of the ribs.
About 200 cubic inches wood chips (small bags of wood chips are sold by volume rather than weight)
6 pounds beef back ribs, silver skin removed
1/2 cup Not So Basic Barbecue Rub
If using smoking envelopes (learn more about smoking techniques), soak half of the wood chips for at least 1 hour. Prepare 4 smoking envelopes.
Brush the meaty side of the rib racks with olive oil and then sprinkle liberally with Not So Basic Barbecue Rub on the one side only. Use your fingers to rub the seasoning into the meat. Let rest at room temperature while you prepare the grill.
Prepare the grill for indirect grilling at 250ºF with wood smoke. (On a Kalamazoo K750H Hybrid Fire Grill, you will use one main burner set to medium or low to achieve this temperature and wet wood chips in the drawer above to create the smoke.)
Start the wood chips smoking in the hottest part of the grill. Place the beef rib racks on the grill surface away from the heat source with the seasoned side up. Close the grill hood and cook at 250ºF for 3 1/2 hours. Do not open the grill hood more than you need to. Add fresh wood chips once every hour to maintain the smoke.
By this time, the meat should be pulling away from the bones. The ribs should be fully-cooked and tender. Brush the seasoned side of the ribs with Onion Marmalade Barbecue Sauce. Close the hood and continue cooking for an additional 30 minutes. Brush a little more sauce onto the ribs and then transfer them onto the hottest part of the grill with the sauce side down. (Turn the burner to high if cooking on a gas grill). Quickly caramelize the sauce for 2 or 3 minutes depending on the grill’s temperature. A couple of small burnt areas of sugar will add character to the ribs.
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