Trim, remove silver skin off of the back side.
season ( both sides) Place in marinating dish
Add: 1 can of beer.
douse liberally with balsamic vinegar.
Ribs should be slightly covered. Lay down a layer of onion. more of your favorite rib seasonings. refrigerated,let sit for an hour. every so often give them a shake. only if you have a tupperware container like I do it seals and has no up or down so flip and shake. While all this is happening the charcoal should get lit and preferably hickory chips are ready to be placed in the coals
Dave's Special Ribs
when the ribs go on. Now heres a choice, you can rotisserie which is a good way to do it or you can do direct on grill but offset the coals and hickory so the ribs get indirect heat and smoke for about an hour.
I use a squirt bottle for my bbq sauce cause I dont like the hairs a brush loses. When the ribs are cooked move them on top of coals and add sauce. you must stay put so they dont burn, when the sauce gets the black tips on the bones and the bones pull free you are done.
I am currently using a combination of masterpiece and Mo Prichards BBQ sauces. Sometimes I use Bullseye and Masterpiece. But when in doubt use open pit. you cant miss.
I use a squirt bottle for my bbq sauce cause I dont like the hairs a brush loses. When the ribs are cooked move them on top of coals and add sauce. you must stay put so they dont burn, when the sauce gets the black tips on the bones and the bones pull free you are done.
I am currently using a combination of masterpiece and Mo Prichards BBQ sauces. Sometimes I use Bullseye and Masterpiece. But when in doubt use open pit. you cant miss.
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Steak from a 6-ounce grass-fed steer can have 100 fewer calories than the same steak from a grain-fed steer. Simply by switching to lean grass-fed beef, in one year you could save 17,733 calories and lose 6 pounds without changing anything else in your diet.
