Brontosaurus Bones

This recipe is made with beef back ribs or ‘long bones’, but can also be made with short ribs. Use indirect or medium-low heat.

Start to finish: 21/2 hours Serves: 6

INGREDIENTS

6-7 meaty-style beef baby back ribs, coming from the same place as pork baby backs (bones should be connected in a rack) Olive oil 4 cloves garlic, peeled and cut in half 2 rosemary sprigs

For the beef rub

2 tbs butcher-grind black pepper

1/2 tsp cayenne pepper 5tbs kosher salt

METHOD

1. In a small bowl, mix the rub ingredients, making sure they are well combined. 2. Meanwhile, build a charcoal fire or heat a gas grill, setting it up for indirect heat. Rub the ribs all over with the cut side of the garlic cloves and brush with a thin coating of oil. Set aside for 20 minutes to come to room temperature. Rub the ribs liberally with the spice rub. 3. Place the ribs (bone side down) in the centre of the cooking grate, making sure they are not over a direct flame. Grill covered (at about 325°F, if your grill has a thermometer) for one to 11/2 hours or until the meat has pulled back from the ends of the rib bones and the ribs are well browned and slightly crusty on the ends. Individual beef ribs will be done before the full rack (connected rib bones) is done. 4. If grilling individual bones and the edges start to burn, stack them on top of one another in the very centre of the grill and lower your fire slightly. 5. About 30 minutes before the ribs are done, brush lightly with the rosemary sprig dipped in olive oil. Remove ribs from grill, and let rest 15 minutes before serving or cutting into individual rib portions (if starting with a full rack). I recommend serving these ribs sauceless with a sprinkling of the beef rub, if desired. But, if you and your father love barbecue sauce, feel free to serve some warm on the side.