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Sweet & Spicy Beef Back Ribs

Ray SheehanRay Sheehan

BBQ Buddha

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Photos courtesy of Ray Sheehan





For the sweet and spicy rub:

Sweet & Spicy Beef Back Ribs

Sweet & Spicy Beef Back Ribs

1⁄4 cup brown sugar

1 T dried thyme
1 T smoked paprika

1 T garlic powder

1 T kosher salt
1 T black pepper (freshly ground)
1 tsp cayenne pepper
1⁄2 tsp chipotle chili powder
Combine all the ingredients. Mix well and set aside.

For the ribs:

2 racks beef back ribs approximately 5 lbs.

1⁄2 C beef broth
olive oil
BBQ sauce for serving (optional)


Prepare a grill for indirect cooking or a smoker to 250 degrees.

Prepare the ribs:
Peel the membrane off the back side of the ribs and discard it by simply lifting the corner using a sharp knife, then grasping the membrane with a paper towel and pulling it off.

Rub the ribs with a light coating of olive oil and season liberally on both sides with the rub.
Place the ribs, meat side up, in the cooker directly on the grate. Cook for 2 1/2 hours. Flip the ribs and cook for 30 minutes more.

Wrap each rack of ribs in a double layer of heavy-duty aluminum foil meat side up with a 1/4 cup of the beef broth, sealing each package tightly. Place the foil-wrapped ribs back in the smoker and cook for about an hour or until the ribs reach an internal temperature of 205-208 degrees and a thermometer pushed into the meat gives little resistance. Remove the ribs from the smoker and open the foil packages to vent for 5- 10 minutes. Tent with the foil and allow the meat to rest for an additional 20 minutes before eating. Slice the ribs and arrange on a platter. Serve with warm BBQ sauce on the side (if using)




Smoked Au Gratin Potatoes


4 C Russet potatoes, thinly sliced

2 T butter

Smoked Au Gratin Potatoes

Smoked Au Gratin Potatoes

2 T flour

2 C heavy cream

4 cloves garlic, minced
1 tsp salt
black pepper, freshly ground to taste

1 1⁄2 cups sharp cheddar cheese, grated
1⁄4 C scallions, sliced


Prepare a grill to cook indirectly or a smoker at 350 degrees.
Grease the sides and bottom of an aluminum 1⁄2 pan with nonstick spray or butter.

In a small saucepan, over med-low heat sauté garlic in butter 1 minute.

Add in flour and cook 1 minute more; stirring. Whisk in cold cream and season with salt and pepper.
Cook sauce on low until smooth and almost boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 C shredded cheese.
Place half of the sliced potatoes in the prepared pan. Pour half of the cheese sauce and scallions over potatoes.

Repeat with the second layer of potatoes, cheese sauce, and scallions.
Spread the remaining cheese on top, and dust with your favorite BBQ rub. Place in smoker and cook uncovered about 1 hour or until potatoes are tender.

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