I've been wanting to make these for a while, but haven't been able to find beef ribs on a day when I've had time to make them. Finally tried them last week, and they came out pretty good, though the sauce burned a bit at the end when I stupidly got distracted. Guess I need to make them again.
Full writeup of the cook is posted on our blog at: http://www.fearlesskitchen.com/2010/01/recipe-smoked-beef-ribs-with-pomegranate-glaze-guest-post-from-fearless-grill.html
Sorry about the crappy picture - my hands were covered in sauce, and I asked my friend to take the pics. Not sure what she was aiming at. This was the best one.
To make these, I started with 4 large racks of beef ribs. I removed the membrane, coated lightly with olive oil, and used a rub that I found at amazingribs.com, which called for 3 tablespoons black pepper, 2 tablespoons kosher salt, 2 teaspoons chili powder, 1 tablespoon white sugar, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons mustard powder, and 2 teaspoons garlic powder. I cooked them indirect at 250 dome, with hickory smoke. I sprayed them once per hour with pomegranate juice.
While the ribs were cooking, I made up the sauce, which I found on a site called www.tasteoftheseacost.com. Take 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon ground chipotle peppers, 1 teaspoon ground coriander, 1 teaspoon mustard powder, 1 1/2 cup finely diced onion, 2 cups catsup, 1/4 cup molasses, 1/2 cup pomegranate molasses, 1/4 cup whole grain mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon kosher salt, and cook at medium-high heat for about 5 minutes. Reduce heat to low and simmer for about 2 hours.
When the ribs started to recede from the bone and the meat seemed tender, which happened after about 5.5 hours, I pulled the ribs out of the Egg, brushed with sauce, and put back in for about 45 minutes.
I really liked the combination of this sauce with the taste of the ribs. As I said, I accidently burned the sauce while the ribs were cooking, but my guests barely noticed, and just spooned some more on at the table.