Tex Mex Big Beef Ribs

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1. 1Step 1: Trim off any large chunks of fat and stray pieces of meat. Do not remove the membrane on beef ribs as it's needed to hold them together until the end of your cook.
2. 2Step 2: Season your ribs with the salt, pepper and garlic being sure to get the sides also. Then a light coat of the 'Grilling Oil'. It will act as a binder for the chipotle rub and help form the bark. Season with the GMG Chipotle Rub, besides a blast of garlic and chipotle flavor this will add some texture for the bark.
3. 3Step 3: We used a water pan to help with the smoke ring, fill it with Hot water because of the low temp of the grill.
4. 4Step 4: Preheat your Grill Grates to 250* (122c), fill your water pan with 'Hot' water and light your Wedgie for that 'Kiss of Smoke'.
5. 5Step 5: Place your ribs directly onto the grill for about 4 hours.
6. 6Step 6: After 4 hours with an I.T. around 165* (74c) it's time to wrap. Today I am using foil so I can save the drippings.
7. 7Step 7: I use 2 sheets of foil for wrapping. Lay the ribs 'Meat' side down in the foil and add about 1/2 cup of beef broth. Then wrap it up and back onto the grill for 2 hours.
8. 8Step 8: After 2 hours unwrap your ribs and turn them 'Meat' side up for another hour. If you want to sauce you can do it now as the temp is low enough that it won't burn.
9. 9Step 9: After an hour check the I.T., you are looking for around 200* to 205* (96c). But don't cook by time, cook by internal temperature, beef ribs are tough and need a long cook time to become tender like brisket and chuck roast. You want to be around an I.T. of 200* (94c), probe them until your probe slides in easily. FYI, U.S.D.A. safe for beef is 145* (64c), but this will be VERY TOUGH.