Beef Ribs
1. Cut rib rack in half to get 3-4 ribs per rack. Leave fat back on. Season/coat your ribs with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating, then let sit on counter 1 hour. Even better: In refrigerator overnight!
2. Cooking- 250°-300° in grill , 30 coals, use thermometer. Pile up on side of grill, wet wood on coals, trap down to regulate heat.
3. Ribs on – meat side down, fat on top, cook ribs 1 hour.
One hour add more coals and flip ribs, add 20 coals and another wood block, cook another hour.
BBQ Texas Beef Ribs
Also works for Baby Back Pork ribs
Instructions
1. Cut ribs to 3 or 4 per section
2. Use 1 tsp rub per section. Leave fat on the back, let sit on counter 1 hours.
3. Grill temp is KEY! 250° – 300°, 2 – 2 ½ hours
(30 coals). Pour coals to one side – preheat 5 min, put meat on opposite side.
4. Ribs – fat layer facing up, vent grill 2/3 open, maintain temp, cook 1 hour, put 20 more coals on and another steam log on, flip ribs, cook another hour.
5. Start testing for doneness, cook up to 45 more minutes. Done when you stick w/ fork and it releases fairly easily.
Baby Back Ribs
- Put your ribs on a baking sheet and cover loosely with foil.
- Bake at 300º for 2 hours on lower oven rack
- Meanwhile, cut 10 roma tomatoes in half and place on another baking sheet
- Cut one sweet onion into pieces and put it on the baking sheet as well
- Sprinkle with salt, garlic powder, dried oregano and basil
- Put on top oven rack for another hour – leaving ribs on the lower rack
- After another hour, remove tomatoes and run through a food mill
- Discard the pulp, and mix tomato and onion puree with 1/2 C brown sugar, 1/2 C apple cider vinegar and 1/2 C water
- Put 2 TBL butter and the tomato mixture into a pan and bring up to near boil, reduce heat, then simmer for 20 minutes
- Remove ribs from oven and turn heat up to 500º
- Put tomato mixture on the ribs, and when the oven is up to heat, put them in for about 20 minutes or until brown sugar starts to char
