Grills How To Recipes

Oak Wood Smoked Beef Back Ribs on the Big Green Egg

20180422_012730044_iOSA modified version of Adam Perry Lang’s Beef Back Ribs featured in BBQ 25: The World’s Most Flavorful Now Made Foolproof, this uncomplicated recipe had our picky eating 10 year old bowled over and asking for more. Our modifications included using a boullion paste and Salt Lick Dry Rub. We tried two different versions – one with the honey and onion wrap, the other dry. The honey definitely imparted a slightly sweet tang to the ribs. The other experiment we did was separating the ribs prior to cooking. In the future I wouldn’t do this as you run more of a risk of drying out. We were lucky they did not.

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Here you can see the setup after the first hour and twenty minutes. We did one four-bone rack and it was enough for two adults and two kids with a little left to spare.

BBQ Hawks Beef Back Ribs (inspired by Adam Perry Lang)

Yield: 6-8
Time: 4 hours+

Meat:

  • Four five-bone racks beef back ribs

For the seasoning:

  • 1 tbsp beef base (condensed beef stock)
  • Salt Lick Dry Rub
  • 1 1/2 tsp light brown sugar
  • 1 1/2 tsp pure chili powder (optional)

For the wrap:

  • 1/2 cup honey
  • 1/4 cup finely chopped sweet white onion
    OR
  • Your favorite barbecue sauce

For the smoke:

  • Jack Daniel’s Oak Wood Smoking Chips

Get this Kit from Amazon

Preparation:

Massage the beef base into the ribs. Season the ribs “like rain” on both sides and on the ends with the Salt Lick BBQ Rub. Press in the seasonings, and dab the meat on the board to collect any excess.

Prepare for indirect grilling by heating the grill to 300-325F. We used our Big Green Egg with the plate setter inverted and a drip pan. Put the meat on the well-oiled preheated grill and cook, covered, for one hour and 20 minutes.

Remove the ribs from the heat. Put two large sheets of heavy-duty foil on top of each other and place one rack, top side up, on the foil. Drizzle with 1 tablespoon of honey and sprinkle with 1 tablespoon of chopped onion, then sprinkle with up to 2 tablespoons of cold water to moisten the rack. Wrap the rack in the foil, meat side down on the honey/onion mixture to make a neat parcel, being careful not to pierce the foil with the bones. Repeat, wrapping the other ribs.

Next, but the foil packs back onto the grill, meat side down, and cook, covered, for another hour and 20 minutes. Remove the foil packs and rest, still wrapped, for 15 minutes. Unwrap the racks and discard the foil. Put the ribs back on the grill and cook for 30 minutes to tighten the glaze and “kiss” the meat with smoke.

Slather the cutting board with barbecue sauce, or serve dry.

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