Bbq: Lone Star Beef Ribs

For the Lone Star rib rub, mix chili seasoning, salt, garlic powder, oregano, cayenne and cumin in a small baking bowl with your fingers. Set aside 1 Tbsp for the Bare Bones Barbecue Sauce.

For mop sauce, mix coffee, beer, vinegar and 1 1/2 tbsp of the Lone Star rib rub in a baking bowl. Set mop sauce and remaining rub aside separately.

Prepare the ribs: Place the ribs, meat side down, on a board. A table knife is best for removing the paper-thin membrane on the ribs. It is best to start with the middle ribs. A paper towel will work well to hold the membrane and pull it off.

Sprinkle the ribs generously with the rub (about 1 tbsp per side) and rub heartily into the meat. Remaining rub will keep in a tightly sealed container for a couple of weeks). Cover the ribs with plastic wrap and cool while you prepare the broiler.

Prepare the broiler for indirect broiling, placing an aluminum pan in the center of the grill under the broiler. Preheat the broiler to medium temperature (162-175 °C )*.

When ready, brush and oil the grill bars. Place the ribs, bone side down, on the broiler over the drip pan. Divide half of the wood chips evenly between the two charcoal halves. Close the broiler and broil the ribs for 45 min.

Sprinkle the ribs with a little of the mop sauce.

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