These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.
Servings 2
Ingredients
- 2 slabs baby back beef ribs (approx. 3 lbs)
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp smoked paprika powder
- 1 tsp onion powder
Instructions
- This is what they look like when you buy them. They’re 4 inches wide and 12 inches long. There’s two in this package.
- Just as with pork rubs there is a silver membrane on the back, this needs to be removed. Use a dull knife to ‘lift’ it, so you can grab it with your fingers (using a paper towel since it is slippery). Pull it off completely.
- Start by mixing the spices into a rub, and apply it to the ribs. Let them rest in the fridge for a few hours before cooking.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill. Place the meat on the indirect side and close the lid.
- Add some wood chunks for smoking, I used apple wood for these. Smoke them for 3 hours, then it is time to wrap them in aluminum foil. Make sure it is snug, then put them back on the grill for another hour. They’re done when the meat temperature is 203° F. Remove them, with the foil on, and let them rest for an hour wrapped in a thick bath towel.
