SMOKE-COOKED BEEF RIBS
wood chinks or chips (for smoking)
4 to 6 pounds beef back ribs, cut into slabs of 3-4 ribs each
salt and pepper (to taste)
1 1/3 cups K.C Masterpiece Original Barbecue Sauce, divided use
Beer, at room temperature (or hot tap water)
grilled corn-on-the-cob (optional, for serving)
Soak 4 wood chunks or several handfuls of wood chips in water; drain.
Spread ribs on baking sheet or tray; season with salt and pepper. Brush with half of sauce. Let stand at cool room temperature up to 30 minutes.
WHEN READY TO COOK:
Arrange low Kingford Briquets on each side of rectangular metal or foil drip pan (since the ribs have been brushed with sauce before cooking, low heat is needed to keep them moist). Pour in beer to fill pan half full.
Add soaked wood, all the chunks; part of chips, to fire. Oil hot grid to help prevent sticking. Place ribs on grid, meaty side up, directly above drip pan. Smoke-cook ribs, on covered grill, about 1 hour, brushing remaining sauce over ribs 2-3 times during cooking. If grill has thermometer, maintain cooking temperature between 250 to 275 degrees F. Add a few more briquets after 30 minutes or as necessary, to maintain constant temperature. Add more soaked wood chips every 30 minutes, if necessary.
Serve with grilled corn on the cob, if desired.
Makes 4-6 servings
Source: Best Recipes - Grill It Indoors and Outdoors
wood chinks or chips (for smoking)
4 to 6 pounds beef back ribs, cut into slabs of 3-4 ribs each
salt and pepper (to taste)
1 1/3 cups K.C Masterpiece Original Barbecue Sauce, divided use
Beer, at room temperature (or hot tap water)
grilled corn-on-the-cob (optional, for serving)
Soak 4 wood chunks or several handfuls of wood chips in water; drain.
Spread ribs on baking sheet or tray; season with salt and pepper. Brush with half of sauce. Let stand at cool room temperature up to 30 minutes.
WHEN READY TO COOK:
Arrange low Kingford Briquets on each side of rectangular metal or foil drip pan (since the ribs have been brushed with sauce before cooking, low heat is needed to keep them moist). Pour in beer to fill pan half full.
Add soaked wood, all the chunks; part of chips, to fire. Oil hot grid to help prevent sticking. Place ribs on grid, meaty side up, directly above drip pan. Smoke-cook ribs, on covered grill, about 1 hour, brushing remaining sauce over ribs 2-3 times during cooking. If grill has thermometer, maintain cooking temperature between 250 to 275 degrees F. Add a few more briquets after 30 minutes or as necessary, to maintain constant temperature. Add more soaked wood chips every 30 minutes, if necessary.
Serve with grilled corn on the cob, if desired.
Makes 4-6 servings
Source: Best Recipes - Grill It Indoors and Outdoors
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