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Hickory-Smoked Beef Ribs




Source of Recipe


Internet


List of Ingredients




6 lb. beef back ribs
1 Tbsp. ground black pepper
2 tsp. celery salt
2 tsp. garlic powder
4–6 cups hickory wood chips
1/3 cup maple syrup
¼ cup strong brewed coffee
¼ cup bourbon
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. onion powder
¼ tsp. bottled hot pepper sauce
1½ cups catsup



Recipe



Trim fat from ribs. For rub, in a small bowl combine black pepper, celery salt, and garlic powder. Sprinkle mixture evenly over all sides of ribs; rub in with your fingers. Cover and refrigerate for at least 8 hours or up to 24 hours.

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. On a charcoal grill, arrange medium-hot coals and wood chips around a drip pan. Test for medium heat above drip pan. Place ribs, bone sides down and overlapping, on grill rack over drip pan. Cover; grill until tender (1¼ to 1½ hours). Add more coals and chips as needed to maintain temperature and smoke.

Meanwhile, for sauce, in a medium saucepan combine maple syrup, coffee, bourbon, Worcestershire sauce, mustard, onion powder, and hot pepper sauce. Bring to boiling, stirring frequently. Stir in catsup. Return to boiling; reduce heat. Cover; simmer 15 minutes. Remove from heat. Brush ½ cup of sauce onto ribs twice during last 30 minutes of grilling. To serve, reheat remaining sauce until bubbly; pass with ribs. Cover and chill any remaining sauce for up to 3 days. Makes 8 servings.