Rack of Beef Ribs

I’m no stranger to ribs.

Actually, when the temperature begins to rise, ribs can often be found on my grill. But, usually they are pork ribs…Baby Back or St. Louis and usually seared and smoked.

And I’m no stranger to beef short ribs either. But at the store this week I found a rack of beef ribs on sale. I had not cooked these before. From my experience of cooking (or over-cooking) beef short ribs, I did a little research and proceeded. Tonight is a beef rack-of-ribs with a harvest crunch salad topped with cheddar cheese and Kalamata olives and a ranch dressing.

The key to the ribs is the rub. So I did my usual…

Garlic Powder

Fresh ground pepper

Cayenne Pepper

Garlic Powder

Onion powder

Paprika

Sea Salt (lightly)

Tony’s Cajun seasoning

A hint of cumin

Dried basil

Dry off the beef so it won’t steam, apply the rub and let it rest at least 15 minutes so the salt will draw off some moisture.

Sear on both sides over medium high heat, put some wood chips over a high flame not below the ribs to get some smoke going.

After 10 minutes of searing, turn off the heat under the ribs and let the other burner keep up an ‘off heat’ temperature of around 300°. Cook for an hour, to an hour and a half. Do not let the ribs dry out.

I served mine with a few lines of Stubs BBQ sauce on top. Not too much. Fantastic, of course.