Connoisseur Jon's Texas Beef Ribs.

Ribs are delicious.  There is something to be said for meat on a stick, and ribs are nature’s version. In Texas, everything is big, but when Connoisseur Tom returned from HEB (the grocery chain there) with 11 pounds of beef ribs (For only $15!), I was in awe.  Here’s what we did, with delicious results: 

Ingredients:

RIBS

Salt, pepper, cayenne, cumin, red pepper flakes, garlic powder, onion powder, and any other spices you may be partial to

BBQ sauce (your choosing)

Smoky Charcoal briquettes

 

First, cut your meat into manageable pieces. 

Then combine your spices.  There is no wrong way to combine the spices, but make a mix that is delicious and smells good. 

Rub the meat with spices and place them in a pan with a cup of water (or beer if you like). 

Put the ribs in a 300 degree oven for an hour covered with foil.  Meanwhile, start your briquettes in the grill.  Use natural hickory briquettes for best results.  That fake smoke flavor sucks.  Work up a good hot bed of coals for your ribs. 

Take the ribs from the oven and put them on the grill. 

Brush on healthy amounts on sauce and let cook, cover closed, to make the ribs smoky.  Flip and brush again.  Cook until they look done. 

THEN EAT THEM! 

One word of caution…Don’t let pyro-friendly brothers add lighter fluid to your coals…do it yourself.  I nearly blew up the grill with the help of a particular brother that I will not name.