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The secret to flavorful, mouthwatering beef ribs is time, cooking them low and slow.
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This recipe, while simple to prepare, will require a vigilant grill master.
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You need to maintain a temperature between 225 and 250 for approximately 3 1/2 hours.
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If are using the charcoal grill I suggest you grab yourself some beer and a lawn chair and plant yourself in front of the grill.
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Thoroughly rinsing the rack of ribs with cold water, pat dry with some paper towels.
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Trim any excessive fat that may be on the ribs.
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Coat the racks with 1/4 cup of dry rub.
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Allow ribs to rest in the refrigerator for a minimum of 45 minutes.
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Preheat grill to approximately 250, it's important to cook ribs using indirect heat, you should place a drip pan between the heat source and the ribs.
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This will accomplish two things.
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First, it'll prevent the beef ribs from drying out.
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Second, it will prevent flare-ups, beef ribs have a lot of fat that will burn quickly.
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Place ribs on your grill rack, close the lid and allow them to cook for approximately 3 hours.
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After three hours check the ribs to determine if they're done, the meat should easily pull off the bone.
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If the ribs seem a little bit tough close the lid and allow them to continue cooking for another 30 minutes.
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If the ribs appear to be done it's time to mop them with Carolina Joe's grillin' sauce or your choice of BBQ sauce.
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Allow them to cook for additional five minutes then pull them off the grill and you're done!
