As I mentioned in an earlier post, I will generally take barbecued beef ribs over pork ribs any day. However, one of the problems with that statement is that it's becoming increasingly difficult for the average Joe (or John) to find standard beef ribs (a.k.a. dino bones) that are worth cooking.
The problem is that the meat cutters would rather scallop the meaty goodness out of the ribs as they separate them from the rib primal. This allows them to charge prime rib prices for what would otherwise be "throw away" rib meat. This is why almost all the ribs you see in your local mega-mart look like something left-over from an episode of Texas Chainsaw Massacre.
As an alternative, you can use meaty beef short ribs. These are the small rectangular pieces that are cut from the chuck/plate primals. They cook a little faster and provide the same beefy rib flavor.
8-10 Beef short ribs, large and meaty
1 can Root beer
1 cup Your favorite BBQ sauce
1/4 cup Worcestershire sauce
1 Tbsp Kosher salt
1 Tbsp Chili powder (I used Gebhardt's)
1 Tbsp Black pepper, ground fine
1 Tbsp Garlic salt
2 tsp Granulated onion (not onion "powder")
Mix the seasoning ingredients well in a small mixing bowl.
Put the ribs in a large baking dish
Coat the ribs with the Worcestershire sauce just enough to wet them.
Dust all sides of the ribs liberally with the seasoning, cover and refrigerate two hours.
Start your fire and prepare for indirect cooking at 325º.
Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.
Cook the ribs indirect, bone-side-down, for two hours.
Note: The meat on my ribs was about 1 1/2" thick, and they were about 3-4" long. You will have to adjust your cooking times according to the size and meatiness of your ribs.
Dump the root beer in a large disposable aluminum foil baking pan and add the ribs (on their sides).
Cover the pan with heavy-duty foil, return to the cooker, and cook indirect another hour.
Remove the ribs from the pan, return them to the cooker, and cook indirect another 20 minutes.
Glaze the ribs with the barbecue sauce during the last ten minutes of cooking.
Remove the ribs from the cooker, tent with aluminum foil and let rest 10 minutes.
Serve and enjoy.