Cooking for Zo

Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 2-3 hours
Cook Time: 2-3 hours
Difficulty: 2

It is my 300th post, its been all winter (some of fall and spring) since I had cracked open the grill, so I wanted to make something special! I decided what is more American or Texican than some Beef back rips! Am I a Texican? I guess I am since I am an all around American, Texas is part of the Union and I lived there for 4-5 years when I was younger. So that little sliver of Texican thought and cooked these up! Not many people give beef ribs a chance. They say they are too chewy, to hard to eat blah, blah, blah. If you cook your beef ribs the right way they will be juicy, tender and you will never want to go back to pork ribs. OK that is an outright lie. I still love pork ribs but I also really love beef ribs. I can't picture only eating one or the other. So make some beef ribs and let me prove to you that they are better than you thought!

Ingredients:
3.5-4 lb rack of beef back ribs

Marinade
2 cups root beer
1 1/2 tsp red wine vinegar
1/4 tsp smoked paprika
1/4-1/2 tsp Cayenne
1/2 tsp garlic powder
1/4 tsp onion powder
fresh crack pepper

Dry Rub
2 tsp paprika
1 tbsp chili powder
1 tsp fresh crack pepper medley
1/2 tsp cayenne
1/2 tsp garlic salt
1 tbsp minced garlic
1/8 tsp dry mustard
1/8 tsp cumin

BBQ Sauce
1 tbsp extra virgin olive oil
1-2 cloves garlic (minced)
1/2 tsp Chile Powder
1/2 tsp cumin
2/3 cup ketchup
1/3 cup root beer (we really like Henry Winard's or Dad's for this recipe)
1 tbsp soy sauce
1 tbsp teriyaki sauce
2 tbsp red wine vinegar
1/2 tsp fresh crack pepper
1/4 tsp liquid smoke (mesquite)

Dry Rub
Mix together all dry rub seasonings and sit to side until ready to use.

Marinade
Mix together all ingredients in a large sealable container.

Using a butter knife get under the membrane on the inside of the ribs and loosen it up all the way around. Slowly pull away the membrane with your hands (or if you need a little more grip use a paper towel.) Once membrane has been pulled away, rub 1/2 of the dry rub on the underside of the ribs (where you pulled away the membrane) and lay ribs meaty side down into marinade. Seal and let marinade for 2-3 hours in a cool place.

BBQ sauce
While ribs are marinating why not go ahead and make some BBQ sauce?

In a small sauce pan warm olive oil over medium heat. Add garlic, Chile powder and cumin and cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients and cook uncovered stirring often for 5 minutes (or until thickened.)

Beef Ribs
Heat grill (or smoker) to 225-250 degrees. If you grill does not have a thermometer do like I do. I put one of Zo's baking/candy thermometers in there to monitor the temperature. (I do not know how safe this actually is but I have never had a problem, do so at your own risk.)

Remove ribs from marinade and run the other 1/2 of dry rub into the back meaty side of ribs. lay ribs on medium rack over heat and cook for 3-4 hours. The last hour of cooking baste the ribs with your BBQ sauce every 15 minutes (so four times.) Remove ribs from grill, cover with aluminium foil and let sit for 4 minutes. Serve hot with left over BBQ sauce or your favorite BBQ sauce. Enjoy!