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1
Remove the membrane from the back of the ribs.
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2
In a small bowl, add the dry rub ingredients, mix well, and set aside.
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3
Put the soy marinade in a resealable plastic bag or a shallow dish.
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4
Marinate the beef back ribs for 45 minutes in the soy marinade.
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5
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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6
Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides.
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7
Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250F) for 2 hours.
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8
Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down.
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9
In a small bowl, combine the beef broth and Worcestershire to make the braising liquid.
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10
Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside.
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11
Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
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12
Let the beef rest in the foil for 15 minutes before serving.
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13
Indirect heat
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14
Hickory, Oak, Mesquite
