Ask-A-Butcher
Senior Cook
Found some full slabs of beef ribs at my local Sweet Bay supermarket that had been reduced to 99¢ a pound 
It's important to remove the membrane from the back of the ribs, same as in pork spareribs.
These two slabs were seasoned with a good slathering of Dale's Sauce, Kosher Salt, black pepper, granulated garlic and paprika. Bagged and refrigerated over night.
Ribs were put on a 250° grill with Wicked Good Lump, indirect, with a mix of hickory and pecan wood for added smoke flavor. Here is a shot after 1 hr while doing some dogs for lunch. Hate to waste all that good smoke on just ribs
Three hours, and a few apple juice spritz's, later I'm pulling from the grill for a two hour foil.
The ribs were absolutely fantastic :P Served with Steak Fries and homemade Bread & Butter pickles, a bottle of California Red Zin. ZEN is good
It's important to remove the membrane from the back of the ribs, same as in pork spareribs.
These two slabs were seasoned with a good slathering of Dale's Sauce, Kosher Salt, black pepper, granulated garlic and paprika. Bagged and refrigerated over night.
Ribs were put on a 250° grill with Wicked Good Lump, indirect, with a mix of hickory and pecan wood for added smoke flavor. Here is a shot after 1 hr while doing some dogs for lunch. Hate to waste all that good smoke on just ribs
Three hours, and a few apple juice spritz's, later I'm pulling from the grill for a two hour foil.
The ribs were absolutely fantastic :P Served with Steak Fries and homemade Bread & Butter pickles, a bottle of California Red Zin. ZEN is good
