Smoked Beef Ribs
serves 4 to 6
These ribs are versatile and can be cooked to fork-tender, or cooked to a lower temperature to achieve the texture of a steak.
What you need:
1/2 cup Celery Seed Rub (recipe below)
1 (2- 2 1/2-pound) racks beef ribs
1/2 cup apple juice, in a spray bottle, for the grill
What to do:
1. Prepare the Celery Seed Rub.
2. Season the ribs: Dust the ribs evenly on all sides with the Celery Seed Rub. Let them sit at room temperature for 1 hour before cooking.
3. Preheat the grill: When you are ready to cook, heat the grill to 375 degrees F, using the 2-Zone setup.
4. Cook the ribs: Place the ribs meat-side down on the cool side of the grill. Close the lid and cook for 1 hour, then spray with more apple juice to moisten. Cook for 1 hour more and spray again with the apple juice, and cook for 1 hour more, or until the meat is tender and a meat thermometer placed in the thicker part of the ribs reads an internal temperature of 198-205 degrees F.
To serve: Separate the ribs by slicing between the bones and enjoy.
Celery Seed Rub
makes a generous 3/4 cup
1/2 cup kosher salt
1/4 cup plus 1 tablespoon cracked black pepper
2 teaspoons celery seeds
1 teaspoon granulated garlic
2 teaspoons ancho chile powder
In a small bowl, mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.