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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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From Taste of the South magazine. I really like the combination of spices and herbs in this beef rib rub. Cumin, mustard, and dark brown sugar, with smokey paprika for lots of Texas-style flavor. Cumin is included in the Mopping Sauce too. Ingredients:
3 tablespoons kosher salt |
2 tablespoons dark brown sugar |
1 tablespoon onion powder |
1 tablespoon smoked paprika |
1 teaspoon ground mustard |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 teaspoon ground cumin |
2 (3 lb) slabs beef ribs |
1 cup ketchup |
1/2 cup apple cider vinegar |
2 tablespoons worcestershire sauce |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
Directions:
1. In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
2. Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
3. Preheat one side of grill to medium-low (250 - 300 degrees).
4. Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.
5. Mopping Sauce:.
6. In a small bowl, combine ketchup, vinegar, Worcestershire, onion powder, garlic powder, and cumin. Store in the refrigerator for up to 1 week.
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