Slow Smoked Beef Ribs
- 1/8 C Steak Spice
- 1 Tbsp Spanish paprika
- 1 tsp Chili Powder
- 1/2 tsp granulated garlic
- 1/2 C Forty Creek Whisky
- 1/2 C cider vinegar
- 1/2 C ketchup
- 1/2 C dark brown sugar
- 1/4 C diced onion
- 1 Tbsp Worcestershire sauce
- 1 Tbsp hot sauce
- 1 rack beef ribs
- 1 Tbsp olive oil
- 1/4 C beef broth
- Handful cherry wood chips
- Heavy tinfoil
Combine sauce ingredients in a saucepan.
Bring to a boil and simmer about 30 minutes until slightly thickened.
Strain finished sauce.
Note: This a base sauce, try adding your own flavour signature
Preheat barbecue to 250 degrees.
Trim all fat and membrane from beef ribs.
Rub olive oil and sprinkle beef rub on ribs.
Put wood chips in foil and place on heated side of BBQ.
Place ribs on grill and cook over indirect heat at 250 degrees for about 3-4 hours.
When ribs are floppy, wrap ribs meat side down in 2 layers of tinfoil with beef broth.
Place foil package back on grill for 1 hour.
Unwrap ribs, slather with finishing sauce and caramelize over direct heat for 5 minutes.