These super-meaty ribs look as though they came from a primeval creature, but they are really just beef ribs. If your butcher cuts his own rib-eye roast or steaks, he will have the rib bones that he removed from the cut; that’s what you want. For some reason the cut is unusual, and if you can’t find them, more diminutive short ribs will work just as well. Just tell everyone it was a baby dinosaur.
Indirect heat, medium-high (350° to 375°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium-light ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
Prep: 10 minutes (plus 10 minutes for rub and glaze)
Grill: 30 minutes.
BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.
INGREDIENTS (MAKES 4 SERVINGS)
8 beef back ribs, about 10 ounces each
¼ cup Cajun Blackening Rub
2 teaspoons garlic-flavored
oil Oil for coating grill grate
¾ cup Steakhouse Glaze
1 tablespoon ground chipotle chile.
1. Heat the grill as directed.
2. Rub the ribs with the Cajun rub and coat with the garlic-flavored oil.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until you can pierce the meat of one of the thickest ribs easily with a fork, about 30 minutes, turning once after 10 minutes. Baste with the glaze and turn several times during the last 10 minutes of cooking.
4. Remove the ribs to a large platter and serve.