Dino ribs

Jeff Mauro’s recipe from Food Network

INGREDIENTS:

  • 3 lbs plate ribs (or 3-4 piece slab)

  • 2 tbsp garlic powder

  • 2 tbsp onion powder

  • 2 tbsp brown sugar

  • 1 tbsp salt

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp black pepper

  • oil (for oiling grill)

DIRECTIONS:

  1. In a small bowl, mix together the spices. Rub spice mixture into the meat, covering thoroughly. Let sit uncovered in the fridge for at least 2 hours, or ideally overnight.

  2. Remove ribs from the fridge before cooking, allowing enough time for them to come to room temperature. To prepare grill, turn all burners on medium-high heat. After grill has warmed to 250F, turn off 1 or 2 burners (the ribs will sit on top of the “off”burners) and adjust the heat of the burner(s) that are still on to maintain the 250F temperature.

  3. Lightly oil the grates where you will be placing the ribs. Place the ribs on the grill (over the off burners), meat-side up, for 5 hours. After this, wrap the ribs in foil and continue cooking for another 45 min. Remove the foil and cook for an additional 30 min - this creates a nice bark.

  4. Remove the ribs and let rest. Serve.