Barbecued Beef Ribs

I love barbecued ribs–beef or pork. And I got lucky this week and found some beef ribs really cheap. Our whole meal of barbequed ribs, corn on the cob, and potato salad cost less than 10 dollars for 4 servings.

I have never cooked ribs and I was a little intimidated. But they are no more difficult to cook than a roast. I let them marinate with a rub and then slow cooked them in the oven. The last 15 minutes of cooking I basted the ribs with barbecue sauce.

Barbecue Rub

1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt

In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.

Place meat on a medium baking sheet. Rub vigorously with the chile powder mixture (I used about 1/4 to 1/3 of the mixture on 3 pounds of ribs and save the rest). Cover and refrigerate 4 to 6 hours.

Cook ribs covered on the grill with low, indirect heat for 2 to 3 hours, or to desired doneness. Or cook in the oven at 325 for 30 minutes per pound. Brush with the barbecue sauce of your choice during the last 15 minutes of cooking.

Corn on the Cob

Corn
1 Tbsp Sugar
1 Tbsp Lemon Juice

Remove husks from corn and clean. Place ears of corn in large pot. Cover with water. Add the sugar and lemon juice to the water. Bring the pot of corn to a boil. Boil for 6-8 minutes. Note: Do not add salt to the water. Salt will make the corn tough.