Serves 2-4

Prep Time: 15 minutes, plus 20 for the sauce

Way to Grill: Direct and Indirect Low Heat (250° – 350°)

Grilling Time: About 2 1/4 hours

Special Equipment: Large disposable foil pan fitted with a flat baking rack


2 tablespoons packed golden brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons mustard powder
3/8 teaspoon ground cayenne pepper
Freshly ground black pepper
Kosher salt
1 rack meaty beef ribs (7 ribs), about 5 pounds,
membrane removed, rack cut into individual ribs
1/2 cup low-sodium beef broth or water

1 cup ketchup
2 tablespoons unsalted butter
2 tablespoons cider vinegar
1 tablespoon packed golden brown sugar
2 teaspoons prepared chili powder
1 teaspoon Worcestershire sauce
1 large garlic clove, minced or pushed through a press
1/4 teaspoon ground cayenne pepper

  • Prepare the grill for direct and indirect cooking over low heat (250° – 350°).
  • Combine the rub ingredients, including 1 tablespoon black pepper and 2 1/2 teaspoons salt. Season the ribs evenly with the rub. Grill the ribs over direct low heat, with the lid closed, until nicely marked, 10 to 12 minutes, turning once. Remove the ribs from the grill and arrange them side by side in a large disposable foil pan fitted with a flat baking rack. Add the broth and cover the pan tightly with aluminum foil. Place the pan over indirect low heat, close the lid, and cook for one hour. Carefully remove the foil and turn the ribs over. Replace the foil and continue cooking until the ribs are very tender and the meat has shrunk back from the bones, about 1 hour more.
  • In a medium saucepan over medium-low heat, combine the sauce ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until the butter melts, cover, and adjust the heat to maintain a gentle simmer. Cook until the sauce is slightly thickened, 15-20 minutes, stirring occasionally.
  • Carefully remove the pan from the grill and lift the ribs from the rack. Serve the ribs immediately or, if you want the ribs a little more charred, place them on a cooking grate over direct low heat, leave the lid open, and cook for an additional 10-15 minutes, turning once or twice. Serve warm with the sauce.