Check out our mouthwatering twist on Adam Perry Lang’s renowned Beef Back Ribs from BBQ 25: The World’s Most Flavorful Now Made Foolproof. With our simplified recipe, even our picky eater couldn’t resist asking for seconds. We put our own spin on it by incorporating a rich bouillon paste and the irresistible Salt Lick Dry Rub. For a culinary adventure, we conducted two experiments—wrapping one batch with honey and onions, while leaving the other dry. The honey infusion resulted in a delightful, subtly sweet tang that elevated the ribs to new heights. Additionally, we tested the idea of separating the ribs before cooking, but caution against it as it increases the risk of drying them out. Fortunately, luck was on our side this time, and the ribs remained succulent and juicy throughout the process.
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.
Smoked Beef Back RibsCourse: Beef, Grills, How To, Recipes
Four five-bone racks beef back ribs
1 TB beef base (condensed beef stock)
1 1/2 tsp light brown sugar
1 1/2 tsp pure chili powder (optional)
1/2 cup honey
1/4 cup finely chopped sweet white onion
OR Your favorite barbecue sauce
- Smoke & Gear
- 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.
Whether you’re hosting a backyard barbecue or simply craving a delightful dinner, these beef back ribs are guaranteed to satisfy even the most discerning palates. So fire up the grill, gather your loved ones, and indulge in this unforgettable culinary adventure.