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Monster Mash BBQ Beef Ribs
These ribs are so good, they are a monsterously
tasty treat
Ingredients
1 ea 3 bone beef short ribs, untrimmed
2 Tablespoon Grove's Cajun Beef Rub (or commercial cajun rub)
1 Teaspoon Kosher Salt
1 Tablespoon Black Pepper
6 ounces Big Bold Red Soppin' Sauce (separated into 3 or 4 portions)
Instructions
Rub the ribs with the salt, pepper, and beef rub.
Place ribs bone side down on a cooker set up for indirect heat at 225f
grate temperature with a moderate amount of smoke.
Jack Daniels Oak Chips for beef works really well.
(On the Big Green Egg, that would be a dome temperature of 250f, with
the DFMT closed with the dial open, plate setter in legs up, and drip
pan.)
Cook for 4 to 6 hours. Using a clean brush, baste every hour with a
portion of the Big Bold Red Soppin' Sauce. The purpose of using
separate batches is to prevent cross contamination.
The ribs will shrink back on the bones very drastically, don't panic.
It's supposed to do that.
When you're ribs have pulled back about 50% on the bones and have an
internal temperature of 195-200f, they are done.
Remove and let rest for 15 minutes.
Slice into rib portions. Unlike pork ribs, one beef rib is a normal
serving size.
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