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Export 2 ingredients for grocery delivery
Step 1
Remove any excess globs of fat from the beef back ribs
Step 2
Skin the membrane from the bone side of the beef ribs
Step 3
Season the bone side of the ribs and then the meat side with the SPG seasoning
Step 4
Prepare the grill/smoker/kamado for two zone or indirect grilling with a target temp inside the grill is 225F
Step 5
Place the ribs in the grill opposite the hot coals and drop a chunk of oak on the fire
Step 6
Close the lid and smoke until the beef back ribs hit between 150F-170F
Step 7
Remove the slabs from the cooker and lay on a large sheet of foil bone side up and drizzle the red wine or beef broth over the ribs
Step 8
Fold up the foil, completely enveloping the ribs and place back on the grill for 45-75 minutes or until the ribs hit 185F-205F
Step 9
Remove the ribs from the foil and place back on the grill for 20-30 minutes to firm up the bark
Step 10
Remove from the heat, allow to rest for 5-10 minutes and serve
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