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Method: indirect grilling
Serves: 3 to 4

What You’ll Need

1 package Best of Barbecue Smoking Wood Chip Blend (Beef or Pork), soaked according to the instructions on the package, or 1-1/2 cups oak or hickory chips, soaked in water for 1 hour, then drained
1 rack of beef ribs (2-1/2 to 3 pounds)
Coarse sea salt
Cracked or butcher grind (coarsely ground) black pepper
1 cup Best of Barbecue Chipotle Molasses Barbecue Sauce or Smoky Mustard Sauce for serving (optional)

1. Generously season the ribs on both sides with salt and pepper.

2. Set up your grill for indirect grilling and preheat to medium-low (about 300 degrees). Place the foil pan on the coals or under the grate over one of the burners, as described on the package. If using loose chips, toss them on the coals (if using a charcoal grill) or place in the smoker box or a smoker pouch (if using a gas grill). Arrange the ribs on the grate away from the heat.

3. Indirect grill the ribs until cooked through and tender. When cooked, the meat will have shrunk back about 1/4 inch from the ends of the bones and be tender enough to pull apart with your fingers. Do not overcook-ribs should have some chew to them. If working on a charcoal grill, replenish coals as needed. Total cooking time will be 2-1/2 to 3 hours.

4. Serve the ribs at once with sauce on the side if desired.

To Make a Great Dish Even Better

Our Best of Barbecue Meat Hook is very useful for turning slabs of ribs on the grill.

Use our Best of Barbecue Rib Rack to smoke the ribs in an upright position. This lets you cook 4 racks of ribs even on a small grill and the vertical position helps melt out the fat.

For more great recipes, check out the whole line of Steven’s barbecue books, published by Workman Publishing and available in our Barbecue Store or wherever books are sold.