Ingredients Jump to Instructions ↓

  1. 5 pounds beef back ribs -- cut into 4 sections

  2. 1 cup catsup

  3. 1/2 cup water

  4. 1 medium onion -- grated

  5. 2 tablespoons fresh lemon juice

  6. 1 teaspoon hot pepper sauce

  7. 1/2 teaspoon crushed red pepper pods

  8. 10 to 12 minutes, stirring occasionally; keep warm. Prepare grill for indirect cooking (see notes). Place beef back ribs, meat side up, on grid centered over drip pan. Cover cooker. Grill ribs

  9. 45 to 60 minutes or until tender, turning occasionally. Brush reserved sauce over ribs and continue grilling, covered,

  10. 10 minutes. To prepare grill for indirect cooking, arrange equal amount of briquets on each side of grill. Place aluminum foil drip pan in center between coals. Coals are ready when ash-covered, approximately

  11. 30 minutes. Make sure coals are burning equally on both sides. Uncovered Grilling Directions: Place ribs, meat side down, in center of double-thick rectangle of heavy duty aluminum foil. Sprinkle

  12. 2 tablespoons water over rib bones. To form packets, bring two opposite sides of aluminum foil together over top of ribs. Fold edges over

  13. 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten aluminum foil at both ends; crease to from triangle and fold each end over several times toward packet, pressing tightly to seal. Place packets on grid over low to medium coals. Grill

  14. 2 hours or until tender, turning packets over every

  15. 1/2 hour. Remove ribs from packets and place on grid. Continue grilling

  16. 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking

  17. 10 minutes. To check temperature, cautiously hold hand about 4 inches above coals. Low to medium coals will force removal of hand in

  18. 4 to 5 seconds.


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