I like to make these ribs as an appetizer. Much of the meat between the bones has been carved out with the rib-eye steak cut. But what remains is delectable.
What you need:
About a pound of beef back ribs per person. The bones are big and heavy so this really doesn't yield as much as you might think.
Seasoning Blend. I used 50/50 Zest Coast Beef and Espresso. SPG (Salt, Pepper, Garlic) works well too.
What to do:
Apply Rub/Seasoning to Meat, cover and let rest. About 30 minutes or until near room temperature. Leave the membrane on the back. This will hold it together when cooking. It removes easily when served.
Light Smoker or Grill and bring to around 275F. If using grill,. set up for indirect cooking.
Cook for 4 to 5 hours at 275F to a cooked temp of around 205F. Remove from cooker and foil to hold until ready to serve. You can foil about three hours into the cook to speed up the process and retain some moisture. Optionally, you can spritz the ribs with a mixture of water,, vinegar, apple juice, etc. I don't do this myself because I like a dry bark.