Mike Mills' Beef Ribs

Filed under BBQ Beef

Prep: 25 min | Cook: 90 min | Servings: 4

Recipe courtesy Mike Mills. Serves 4 very hungry people, or cut the racks in half to serve 6 to 8. Uses Magic Dust and Apple City Barbecue Sauce (their own recipes).

Inactive prep: 1 hour.

Ingredients

  • 4 rack Beef ribs, center cut, 2 1/4 to 2 1/2 pounds each
  • 3 cup Wood chips, 3 to 4 cups apple wood (hickory, pecan, sweet maple or cherry also work, but won't taste as sweet)
  • Bbq seasoning, Magic Dust
  • Barbecue sauce, Apple City Barbecue Sauce
  • 4 cup Apple juice, in a spray bottle

Directions

  1. Prepping the meat: there is a skin-like membrane on the back of the ribs. Start in the middle of the rack and work a table knife or screwdriver underneath it, going all the way across and teasing it up. Slide your forefinger under it and pull the membrane straight up; it will peel from the middle.
  2. Once you start cooking, don't leave the pit or grill unattended for more than about 20 minutes. Keep the temperature between 250 and 275 degrees F. If it gets too hot, shut the top and bottom drafts. Avoid cooking directly over glowing-red hot spots; if the temperature dips too low, move the ribs to a hotter spot and add some hot coals.
  3. Sprinkle the ribs liberally with Magic Dust on both sides. Put them in a shallow pan, cover with plastic wrap, and refrigerate for at least 1 hour (up to a day ahead).
  4. Place the ribs on the grill and cook for 1 1/2 to 2 hours. About 10 minutes before removing them, mop with sauce. When you take them off, mop again with sauce and sprinkle with more Magic Dust. Serve immediately.