beef ribs last weekend but my shop was out of beef backs.
They had beef spare ribs so I decided to give it a shot.
I was happy with them -- they had a lot of flavor and a good amount of meat.
2 tablespoons black pepper
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon dry mustard
I cooked them indirect at 250F for 2 hours:
Then I put them in a shallow pan with 1/2 of a beer, wrapped them in foil, and put them back on for 3 hours.
They were falling from the bone and delicious!
I threw together a barbecue sauce, but the ribs certainly didn't need it.
Sauté 1/4 cup chopped onion and 2 cloves of minced garlic in 1 Tbs butter.
Add 1/2 cup beer and bring to a simmer.
Then add 1 cup ketchup, 1/4 cup brown sugar, 2 Tbs smoked paprika, 1 Tbs chili powder, and a dash of cayenne.
Simmer for 15 minutes until thickened.
These measurements are approximate, so make sure you taste and add whatever you think it's missing.
The ribs were so good, I had the leftovers for breakfast the next day! More pictures and information HERE.