PatioDaddio
Babbling Farker
- Joined
- May 4, 2008
- Location
- Boise...
This weekend I found some great beef back ribs at my local grocery store that weren't carved
to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which
demands grilling and/or barbecue, I loaded up the basket.
My process for these was really simple. I hit them with a liberal coating of Kosmo's Q Texas
Beef rub, followed by a good amount of ground black pepper.
For cooking I simply hung them in the Pit Barrel Cooker over a full basket of standard
Kingsford Original (blue bag) briquets. In the past I've cooked them for about 90 minutes
and then wrapped them in foil to cruise to tenderness. However, this time out I cooked them
straight-up hanging the entire time with no wrapping. The total cook time was right at four
hours, and I glazed them lightly with Stubb's Sweet Heat during the final 10 minutes.
I must say that these were some seriously simple and incredibly satisfying ribs. You gotta
love "prime on a stick"!
John
