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Gas-Grilled Beef Back Ribs

Hoca

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Some eagle-eyed readers may recall that in my Memphis-style barbecue beef back ribs recipe from earlier this year, I only used half of the huge 16 lb. package of beef back ribs that US Wellness Meats sent me. I had been eyeballing the remaining two racks of ribs for a while and I decided to take a different approach to the ribs this time; the Memphis-style recipe was a lot of fun, but it also took a lot of work (and some specialized equipment) to get that perfect taste. This time around, I wanted to make something that was ridiculously easy and still produced some high-quality, juicy, and tender beef ribs.

So I turned to my dear old gas grill, and let the magic of indirect heat run its course.

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You’ll Need:
2 racks US Wellness Meats beef back ribs (8 lbs)
1 tbsp black pepper
1/2 tbsp salt
1 tsp each ground mustard, paprika, cumin
1/2 tsp each curry powder, onion powder, garlic powder, cayenne pepper, and cinnamon
1 cup barbecue sauce


Combine all the dry ingredients, then take a pretty picture of the dry rub to show your friends.

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Sprinkle the dry rub over both sides of the ribs and let them sit at room temperature for 30 minutes.

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As the ribs are hanging out, take a large handful of mesquite wood chips and soak them in water for 30 minutes.

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To get a good amount of smoke going, add the soaked chips to a smoker box and place the box under the grill grates on one side of the grill (directly under a burner). If you happen to leave your smoker box outside in the rain sometime, you’ll get a nice rusty color to it like mine! Preheat your grill for about 10 minutes, then leave only the burner under the smoke box running.

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Place the ribs on the opposite end of the smoker box (the cool side of the grill) and cover. Adjust the burner’s intensity to get a grill temperature of as close to 265 degrees as possible. Grill the ribs using this indirect method for three hours, or until the rib’s internal temperature reaches 180 degrees.

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After three hours, the ribs should look slightly crispy on the outside and most of the fat should have cooked off the meat.

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Turn the burners up to medium heat and grill the ribs on direct heat for a couple minutes, to burn off the remaining fat. This should only take a few moments once the heat is going. Brush on some barbecue sauce and remove the ribs from the grill.

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Slice the ribs into singles using some kitchen shears and enjoy!

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