| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons brown sugar
- 1 tablespoon table salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- One 3-rib piece uncut beef back ribs or short rib plate (see Cook’s Note)
- Oil, for oiling the grill
Instructions
- In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
- Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
- Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.
Reviews
First time making ribs on the grill and it turned out great!
Wow, I don’t know what happened. I have had the same grill for years and know for a fact that if I have the two outside burners on low & the middle two off, that’s 250 degrees. I put two racks on four hours ago and currently have two racks of bones & burnt carbon. I’m going to have to play with this one.
Awesome recipe! Just enough heat and sweet to satisfy all palates. Followed the cooking times exactly and was rewarded with crusty bark and moist meat. This will go on heavy rotation on my grill for sure. Way to represent the Windy City, Jeff!
I have made this a few Times and it is awesome! I do tweak the receipe now that I am more confident. Great recipe jeff.
This recipe is great!! Will do again. Make sure you grill is calibrated . I don’t think mine was. I follow the recipe as written. got a small 4 rib slab. I put 2 ribs back in the regular oven for another hour. The ones on the grill were just a little tough. I would do it again for sure.
AWESOME! Left out the brown sugar, but the taste of the bark and meat was great. Definitely a keeper. We only cooked them 4 hours and then wrapped then in foil with 1/4 c beer and put in the over at 170 for about 45 mins.