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1
Combine catsup, water, onion, lemon juice, pepper sauce and pepper pods in small saucepan.
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2
Bring to a boil; reduce heat.
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3
Cook slowly, uncovered, 10 to 12 minutes, stirring occasionally; keep warm.
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4
Prepare grill for indirect cooking.
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5
Place beef back ribs, meat side up, on grid centered over drip pan.
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6
Cover cooker.
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7
Grill ribs 45 to 60 minutes or until tender, turning occasionally.
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8
Brush reserved sauce over ribs and continue grilling, covered, 10 minutes.
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9
To prepare grill for indirect cooking, arrange equal amount of briquets on each side of grill.
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10
Place aluminum foil drip pan in center between coals.
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11
Coals are ready when ash-covered, approximately 30 minutes.
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12
Make sure coals are burning equally on both sides.
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13
Uncovered Grilling Directions: Place ribs, meat side down, in center of double-thick rectangle of heavy duty aluminum foil.
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14
Sprinkle 2 tablespoons water over rib bones.
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15
To form packets, bring two opposite sides of aluminum foil together over top of ribs.
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16
Fold edges over 3 to 4 times pressing crease in tightly each time.
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17
(Allow some air space.)
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18
Flatten aluminum foil at both ends; crease to from triangle and fold each end over several times toward packet, pressing tightly to seal.
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19
Place packets on grid over low to medium coals.
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20
Grill 2 hours or until tender, turning packets over every 1/2 hour.
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21
Remove ribs from packets and place on grid.
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22
Continue grilling 10 to 20 minutes, turning once.
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23
Brush sauce over ribs; continue cooking 10 minutes.
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24
To check temperature, cautiously hold hand about 4 inches above coals.
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25
Low to medium coals will force removal of hand in 4 to 5 seconds.
