We cook about 450 LBs of Beef Back Ribs each month for one of our local high
school booster clubs here in California. We use a large on-wheels 3' X 6'
bbq with adjustable grate grill. Build our fire about 1 hour before adding
the rib racks, using only red oak firewoood. Spread the logs to an even bed
of "coals" across the bottom of the bbq pit.

Trim off as much fat as possible, season with lots of dry rub - both sides.
Place on grill outside up (the side of the rib rack that is toward the
outside of the steer / cow). Keep your grate high (hand over fire count
about 8-10) and grill until the blood pools on the top of the rib racks.
Then turn each rack over.
With a good fire total cooking time is about one hour.

Remove from grate and slice each into individual ribs for serving. Place in
serving pan and foil.



--
Lewis