One of the rare finds in the local grocery store is a half decent looking rack of beef ribs. Usually they are stripped pretty clean of meat with a lot of bone exposed. We were lucky to find a great looking rack at a great price, with a good amount of meat.
The plan: rub, smoke, glaze, eat! The rub is simple – my standard BBQ rub, jacked up with a lot more fresh ground black pepper. The smoke – maple (just because that’s what I have on hand). The glaze – No. 5 BBQ sauce with a 1/2C of oatmeal stout reduction.
Once rubbed, the ribs smoked at 230 to 260 degrees for 6+ hours until a probe went through the meat like butter. Brush on the glaze, keep them in the heat for another 15 minutes, then take them off the heat, tent them with foil and let them rest for 15 to 20 mintes before slicing. Enjoy!