recipe – healthy & easy
Create a dry rub by mixing salt, pepper, garlic powder, onion powder, and steak seasoning together in a bowl. Then, set the dry rub aside. Remove the membrane from the back of the beef ribs and cover both sides of ribs generously with the rub. Refrigerate the ribs for at least one hour to allow the rub to permeate the meat.
Place an aluminum half pan in the center of your grill’s charcoal grate and fill it with water. Fill a chimney starter with charcoal briquettes and then heat the briquettes. Once the charcoal begins to ash over, pour them in two even piles on either side of the aluminum pan for indirect cooking. Add 2-3 chunks of your favorite smoking wood to the charcoal briquettes for maximum smoke favor and adjust the bottom grill vents to bring the temperature to approximate 250 degrees F.
Place the ribs bone-side down directly above the aluminum pan and cover the grill. Allow the ribs to smoke for approximately 3 hours until the meat has begun to pull away from the bone. Place each rack on a double layer of aluminum foil, fold up the sides of the foil around the ribs, and add half of the beef broth to each packet. Wrap the ribs tightly and place the foil packets back on the grill. Allow the ribs to cook for another 45 minutes (or up to an hour), until tender.