Mike Mills' Beef Ribs
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Paprika1 cup
Sugar1 cup
Mustard (powdered)1 cup
Chili Powder1 cup
Ground Cumin2 tbsps
Ground Black Pepper1 cup
Granulated Garlic2 tbsps
Cayenne Pepper1 cup
Ketchup2 cup
Seasoned Rice Vinegar1 cup
Apple Juice1 cup
Apple Cider Vinegar1 cup
Brown Sugar (packed)1 cup
Soy Sauce2 tsps
Yellow Mustard (prepared)3 tsp
Garlic Powder1 tsp
Ground White Pepper1 tsp
Cayenne1 cup
Onion (grated)2 tsps
Green Bell Pepper (grated)Directions:
1
Watch how to make this recipe
2
Special equipment: 3 to 4 cups apple wood chips (you can use hickory, pecan, sweet maple, or cherry, but it won't taste as sweet) Prepping the meat: There is a skin-like membrane on the back of the ribs
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The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up
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Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up
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It'll peel from the middle
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Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes
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You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill
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If it gets too hot, shut the top and bottom drafts to smother the fire
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If some of the coals appear to be glowing red, that will cause a hot spot
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Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill
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If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals
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Sprinkle ribs liberally with Magic Dust, coating both sides
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Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid
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Refrigerate them until you're ready to use them
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I recommend letting them marinate for at least 1 hour
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At the restaurant we dust the ribs up to a day in advance
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Place ribs on grill and cook for 1 1/2 to 2 hours
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About 10 minutes before you remove the ribs from the grill, mop them with sauce
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When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them
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Serve immediately
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Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite
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Mix all ingredients and store in a tightly covered container
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You'll want to keep some in a shaker next to the smoker, grill, or stove
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Keeps indefinitely but won't last long
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Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan
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Bring to a boil over medium-high heat
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Stir in the apple, onion, and bell pepper
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Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly
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Stir it often
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Allow to cool, then pour into sterilized glass bottles
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A clean glass jar that used to contain mayonnaise or juice works real well
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Refrigerate for up to 2 weeks