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
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