Dino Ribs Recipe

Beef Back Ribs

Recipe Details

• Difficulty: Easy
• Servings: 2 to 4
• Total Time: 9 hr 20 min (includes marinating and resting)
• Active Prep Time: 20 min

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons brown sugar
1 tablespoon table salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
One 3-rib section uncut beef back ribs or short rib plate (refer to Cook's Note)
Oil, for greasing the grill

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Instructions

1. Combine the garlic powder, onion powder, brown sugar, salt, chili powder, cumin, and black pepper in a small bowl. Coat the meat thoroughly with this mix and refrigerate uncovered for at least 2 hours, ideally overnight.
2. Take the ribs out to reach room temperature. Set up your grill for indirect cooking. If using a gas grill with three or more burners: turn all burners to medium-high heat; after about 15 minutes, extinguish one middle burner and turn the remaining burners down or off to hold a temperature near 250F. For charcoal grills: pile one chimney starter filled with hot, ashed-over briquettes to one side of the grill, and place a drip pan on the other side to prevent flare-ups. (Refer to your grill's manual for specific instructions.)
3. Brush the grill grates lightly with oil. Position the ribs over the cooler part of the grill, meat side up, and cook indirectly for 5 hours. Then, wrap the ribs in foil and continue cooking for another 45 minutes. Remove the foil and grill an additional 45 minutes to develop a flavorful crust. Finally, remove from the grill and let the ribs rest before serving.

Cook's Note

Visit your nearest butcher and request uncut beef back ribs, which typically measure about a foot long.