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Beef Ribs
Weinstein Family, Framingham, MA
“We are all big barbecue fans in our house, and though we have multiple smokers and grills, this simple beef rib recipe always wins. If we tell the kids we’re having beef ribs for dinner, they know it’ll be a good meal.” Eric J. Weinstein
INGREDIENTS Serves 2 or 3
1⁄3 cup kosher salt
1⁄3 cup coarsely ground black pepper
1⁄4 cup granulated garlic
3 pounds beef short ribs Barbecue sauce (optional)
PREPARATION
1. Prepare a charcoal fire in
a kettle grill. (It’s better to use a smoker, but it’s just as easy with a kettle grill; use a charcoal chimney starter, not lighter fluid.) Move the hot coals to one side.
2. In a small bowl, stir together the salt, pepper and gran- ulated garlic. Coat the ribs with a generous amount of the spice rub.
3. When the flames have died down, put the ribs on the side of the grill that is oppo- site the hot coals. Cover the grill and cook until the ribs are tender, about 2 1⁄2 hours. Don’t look, don’t touch and don’t put sauce on the ribs until the 2 1⁄2-hour mark. At that point, coat the ribs with barbecue sauce, if using, and cook until glazed, about 15 minutes more.
4. Transfer the ribs to a platter and let cool for 5 minutes, then eat!
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