Barbecued Beef Ribs on a Charcoal Grill

Name: Barbecued Beef Ribs on a Charcoal Grill
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons, unsalted butter; 1/4 cup, minced onion; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1 1/2 teaspoons, chili powder; 2 cups, tomato juice; 3/4 cup, distilled white vinegar; 2 tablespoons, Worcestershire sauce; 1/2 teaspoon, powdered mustard, mix with water; 1 tablespoon, water, to mix with powdered mustard; 1 teaspoon, minced chipotle chile in adobo; 2 tablespoons, mild molasses or dark molasses (not blackstrap); 1 1/2 teaspoons, table salt; 1/4 teaspoon, ground black pepper; 4 teaspoons, chili powder; 1/2 teaspoon, cayenne pepper; 2 teaspoons, table salt; 1 1/2 teaspoons, ground black pepper; 5 pounds, beef ribs, 3-4 slabs about 3-4 ribs per slab

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Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV

A tour of Texas barbecue joints revealed that ribs are about intense meat flavor--not just smoke and spice. But can a backyard cook replicate this Lone Star classic?

SERVES4

TIME3¾ hours, plus 20 minutes cooling, 1 hour standing, and 30 minutes soaking

has video

WHY THIS RECIPE WORKS

When developing our barbecued beef ribs recipe, we wondered what to do with the fatty membrane that runs along the backside of the beef ribs. As it turned out, we achieved the best results—the juiciest meat with the most flavor—through the ...

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