Before this weekend, I'd never given beef ribs a try on the grill. I thought, "Why should I do beef ribs? Pork ribs always come out looking way better." I was wrong...not on looks, but on taste. I may never do pork ribs again.

Yes, when most people think of ribs, they see a big rack of ribs that appears to be more meat than bone. Those are pork ribs. Let me first start off by saying, it's an optical illusion. There is a deceptive amount of meat on the ribs in this picture. The bones are so thick that it plays trick on your eyes and makes you think there's less meat. With beef ribs, when you get a ton of bone poking out from the meat, that's a pretty good sign that they were properly cooked. Now, enough about that. What matters is, how you cook them. Here's how I did it.

Ingredients: Beef Ribs, onion powder, garlic powder, garlic salt, coarse black pepper, chili powder (just a little bit), and "season-it-all" from Market Street.

Other Things You'll Need: Spray bottle with 1/3 apple cider vinegar and 2/3 water, heavy duty foil, apple juice, mustard. I use a pellet grill so I used mesquite and post oak pellets. I get most of my grilling accessories from American Home Improvement. You probably don;t want to just do mesquite because it's a really strong flavor and it can overpower if you aren't careful.

Steps: Season the living hell out of those beef ribs. Take all those seasonings, and coat the f*** out of those bony bastards. You decide which flavors you'd like to stand out more by adding a little more of that seasoning to the mix than others. However, for a good bark, you want to make sure and have plenty of S&P on board. Heat that grill up to 250 degrees and throw those bad boys in there. Use that spray bottle to spritz them every 45 minutes. After an hour and a half, place them in heavy duty tinfoil, pour about a 1/4 cup of apple juice in the foil with the ribs (don't pour directly on ribs. That'll wash away some of your seasoning.) Seal up the tinfoil but not tightly. You want to make kind of a tinfoil tent for each rack of ribs. Put them back on the grill for another hour and a half. We are trying to gt the internal temp of the ribs to about 140 to 160. If you go over that, it's not a huge deal. Just take the ribs out, unwrap them, and let them rest for about 20 minutes. After that, you just put them back on the grill unwrapped until they reach 190. At around 190, throw your fav BBQ sauce on those delicious sons uh bitches. When they hit 203 degrees internally, take them off the grill, and let them rest for about 20 minutes, before slicing. BAM, you may never eat pork ribs again after that.


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