From inthekitchenwithkath.com
(Inspired by a recipe by Ray Lampe in Ribs, Chops, Steaks & Wings and posted on leitesculinaria.com)
(Allow about 1 pound of ribs per person. There’s not much meat on the bones.)
Serves 2 - 3, doubles easily
2 ¾ pounds beef back ribs
Southern Barbecue Dry Rub* (or your favorite barbecue rub)
(About 1 - 1½ cups of your favorite Barbecue sauce, optional)
1. Preheat your grill or your oven to 250˚.
2. Remove the membrane from the back of the ribs. Loosen with a sharp knife, grab it with a paper towel, and pull. Don’t worry if you can’t get it all.
3. Rub the Southern Barbecue Dry Rub all over the ribs.
4. If using the oven, put the ribs on a rack in a broiler pan and put them in the preheated oven. If using the grill, use the Indirect Method; leave one burner on and put the ribs directly on the grill over the burners that are turned off. Check the grill frequently (especially at first) and adjust the hot burner as needed to maintain 250˚ – 275˚.
5. Cook the ribs for 2 ½ hours.
6. Remove the ribs from the oven or the grill. Wrap them tightly in 2 layers of heavy duty foil, and put them back in the oven or on the grill.
7. Cook for an additional hour.
At this point, I decided our ribs were “good to go” and we enjoyed them. This is where you can choose to remove the ribs from the foil, cover with your favorite barbecue sauce, raise the heat of the oven or the grill to 400˚, and cook them for an additional 30 – 40 minutes. Turn them occasionally during this period.
8. Cut the ribs and enjoy!
*Southern Barbecue Dry Rub
(adapted from Joy of Cooking)
¼ cup sweet paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons salt
2 tablespoons ground pepper
2 tablespoons brown sugar (optional)
Combine all ingredients in a small bowl. The rub can be used with pork or beef.