Ingredients Jump to Instructions ↓

  1. 2 teaspoons dried marjoram

  2. 2 teaspoons paprika

  3. 1 teaspoon granulated garlic

  4. 1 teaspoon light brown sugar

  5. 1 teaspoon kosher salt

  6. 1 teaspoon freshly ground black pepper

  7. 2 beef rib racks, about 5 pounds

Instructions Jump to Ingredients ↑

  1. To make the rub: In a small bowl combine the rub ingredients. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Prepare a medium fire for direct grilling. Sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy gauge aluminum pan large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections. To make the sauce: In a medium saucepan whisk together the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil. Prepare a medium fire for indirect grilling. Grill the ribs over indirect medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time. Serve the ribs hot with the sauce on the side. Yields 4 servings *


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