Pat: Beef ribs are not nearly as common in Memphis as pork ribs, but they are still loved by many and always worth a slab. Because of their massive size—beef rib bones are twice the size of pork ribs—beef ribs are often referred to as the “Fred Flintstone bone.” This size scares a lot of novice grillers, but there’s no need to worry. Beef ribs have more bone than meat, so they will actually take less time to cook and prepare. As with other ribs, they must be slow-cooked at a low temperature for the tenderest results. Cooked for less than 3 hours over indirect heat, these ribs will add real Texas flavor to your backyard cookout.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Rinse the rib slabs in cold water, pat dry with paper towels, and pull off the thin silver membrane. Season both sides of the slabs with Neely’s Barbecue Seasoning, and refrigerate for at least 8 hours. Preheat the grill to 225°F, preferably using hickory and charcoal. Place the slabs meat side down away from (not directly over) the flame, using indirect heat, and cook for 2 hours. Flip the slab, and finish cooking for approximately 45 minutes, until you get the full “bend” in the slab. For dry ribs, pull the ribs off grill, sprinkle with additional Neely’s Barbecue Seasoning, slice into individual pieces, and serve. For wet ribs, brush with a generous amount of Neely’s Barbecue Sauce 15 minutes before removing from the grill. Remove from the heat, slice into individual pieces, and serve with additional sauce.
