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Country style beef ribs

I've been hankering for some country style ribs. Unfortunately, I had a meeting last night which meant I wasn't going to be home until after 7. Two hour roasting just wasn't going to be in the cards as hungry as I was. So, I had to find a way to grill these slabs of chuck roast giving the meat the smoky flavor I love without losing the tasty juiciness low and slow smoking provides.

I seasoned the meat with onion, garlic and chili powders, cracked black pepper and kosher salt before putting them on my Saffire to sear for a few minutes a side.

I decided to try Saffire's Mesquite lump charcoal. I didn't have much time for wood chips to get the job done, so I figured the lump might work.

Boy was I right! After 8 minutes, I bathed the meat in BBQ sauce and set it on my grill extender to roast at 350 degrees while I started baking my twice baked potatoes and boiling my green beans. When the sides were finished, I plated the ribs and brought them inside.

They were so tasty, juicy and perfectly cooked! I can't wait to grill more next weekend!


JOHNNY G'S

SMOKING TIPS

#1 

Make sure you have enough charcoal. Fill your firebox all the way to where the firebox meets the fire ring.

 

#2

Make sure you leave the dome up and the bottom vent open until the fire is going good.

 

#3

A remote meat thermometer is your friend. I use a Maverick myself and it tracks the heat of whatever I'm cooking and my grill temperature, with an alarm to let me know if the fire gets too hot and when the meat is finished.

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