Salt-And-Pepper Beef Ribs

By á-174942

Ingredients

• 1 rack beef ribs rack - (2 1/2 to 3 lbs)
• Coarse sea salt to taste
• Cracked or coarsely-ground black pepper to taste
• 3 cups apple or hickory chips or chunks soaked in water to
• cover for 1 hour, then drained
• Favorite barbecue sauce

Details

Servings 3

Preparation

Step 1

Generously season beef ribs on both sides with salt and pepper.

Set up grill for indirect grilling. On a charcoal grill, light the coals and rake them into 2 piles at opposite sides of the grill. Place an aluminum foil drip pan in the center. Toss half the wood chips on the coals.

On a gas grill, light burner on 1 side. Place drip pan on other side. Place all the wood chips in a smoker box or smoker pouch. (To make the latter, tightly wrap chips in aluminum foil and poke holes in the top with a pencil to allow smoke to escape.) Place smoker pouch directly over one of the burners under the grate and run grill on high until you see lots of smoke, then reduce heat to medium-low.

Immediately place ribs on the grate, meat-side up, over the drip pan away from the heat. Cover grill and adjust vents to obtain a temperature of about 275 degrees. (If using a smoker, follow manufacturer's instructions.)

Indirect grill the ribs until dark golden brown (almost black), very crisp on the outside and very tender, 5 hours. (If using charcoal grill, replenish coals every hour, adding remaining wood chips after the first hour.)

Serve with your favorite barbecue sauce on the side.

This recipe yields 3 to 4 servings.