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barbecued beef back ribs

(4 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

you'll usually see beef back ribs in four or six bone pieces and they typically don't have much beyond them. These are the bones of the rib roast or where the nice steaks come off of, so you often see them in abundance around Christmas and New Year's when people are buying a lot of rib roast. They're usually pretty cheap, and that's a good thing because there just isn't much meat on them. The meat needs a lot of cooking to make it tender but when it's cooked right, it's really good meat so it's worth the effort. You'll need at least a pound of meat per person,Source: Unknown

(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Grill

Ingredients For barbecued beef back ribs

  • 5 pounds beef back ribs
  • rib rub number 99, as needed, recipe follows
  • 2 cups of your favorite barbecue sauce

How To Make barbecued beef back ribs

  • 1
    peel the membrane off the back of the ribs. Season the ribs liberally on both sides with a rib rub. Prepare the grill for cooking over indirect heat at 250° using oak or hickory wood for flavor.
  • 2
    Put the ribs, meaty side up, directly on the cooking grate. Cook for two and half hours. Flip the ribs and cook for 30 minutes. Lay out a big double layered sheet of heavy duty foil and place the ribs on it, meaty side up. Wrap up the ribs, sealing package tightly. Return ribs to the grill for one hour. Transfer the packet of ribs to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes, flip ribs, and brush again. Repeat once more. Remove the ribs to a platter and serve with additional barbecue sauce on the side. Serves four.
  • 3
    rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
  • 4
    Wrapping these in foil is essential to get them tender. If you're the adventurous type, add a half cup of strong coffee to the package when you wrap the ribs. You'll find it to be a pleasant surprise. These would go very well served with baked beans and potato salad.

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