Bone in beef ribs

For Labor Day we had a small BBQ and enjoyed potato salad, deviled eggs, and a few other sides but the beef ribs were the star.

Beef ribs are huge and they need to be cooked low and slow.  This is an extra large cooking sheet because they wouldn't fit on a standard size. 

I started by making a dry mix of cumin, smoked paprika, garlic and onion powder with black pepper and a bit of salt and covered them on both sides then let them rest for 30 minutes. After the charcoal grill fired up to a consistent 275 degrees I put the ribs on for 1 and a half hours.  Next came my favorite smokey BBQ sauce from Behrmann's which I brushed on liberally and let them cook another 30 minutes.  Then repeated again with BBQ sauce and another 30 minutes.

The total cook time was 2 and a half hours at 275 degrees and they turned out fabulous.