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Sunday, December 19, 2010
Beef Back Ribs
Rubbed and ready. We tend to do pork spare ribs around here much more than beef, but you do need a change every once in awhile.
I like a little crispy char, so my ribs get some direct heat time, but not too much when they first go on the grill. Just a little browning and searing before spending most of their grill time completely off the coals and over to the side, with the lid down.
During this time I will check on them occasionally and give them a spritz of vinegar from my BBQ spray bottle.
Near the end of their experience, I tent them with a little foil, sauce them, and let them finish up.
They usually turn out okay. At least that's what I hear from the lucky munchers.
You could wrap them tighter for a fall off the bone rib, but I like a little chewiness, so I only tent mine and don't let them over cook.