Instructions

1. Wipe the ends of the rib bones with a clean paper towel, to remove any bone fragments left by the butcher's saw. Rub the ribs thoroughly with your favorite spice mixture, either commercial or homemade, then cover them with plastic film wrap and refrigerate them overnight.

2. Load your barbecue with charcoal and light it. When the coals are well established, rake them to one side of the kettle and add a few small pieces of hardwood to provide smoke. Close the lid and adjust your vents until you reach a stable temperature of 225 degrees Fahrenheit.

3. Place the beef ribs on your grill's rack, on the side where there are no coals. Close the lid, and cook the ribs at this low temperature for a minimum of 3 hours before checking them. The kettle shouldn't require any additional charcoal.

4. Open the lid after 3 hours and test the ribs by grasping the end of a bone with a clean towel, and rotating it. If it moves freely in place, insert a fork into the meaty area between the bones and twist it. If the meat comes away freely, the ribs are done. If it doesn't, close the lid and cook the beef for another 45 mintues before testing a second time.

5. Remove the ribs from your barbecue once they're fully tender. If you'd like to finish the ribs with a sauce, open your barbecue's vents to create a very hot flame. Brush the ribs with sauce and return them to the kettle, this time closer to the coals. Grill them for a few minutes until the sauce is caramelized and bubbly, then serve.