👥6 people
⏲️30m
🕐3h 30m
🍽️main meal
Hickory wood is a great compliment to the flavor of these ribs.
Ingredients
- 1 rack beef back ribs
- Kosher salt and freshly ground black pepper, or rub of choice
- For The Salsa:
- 1 fresh jalapeno, minced
- 1 red bell pepper, roasted and minced (reserve top and bottom of pepper)
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- Salt to taste
- For The Mop Sauce:
- Top and bottom of 1 red bell pepper, roasted
- 1 large onion, roasted
- 1 cup apple cider vinegar
- 1 cup water
- ¼ cup sugar
- 3 tbsp salt
Method
- Season the ribs on all sides with the rub, allow ribs to dry brine with rub for 4 hrs up to overnight.
- Preheat the egg to 275F. Set up indirect.
- Place the ribs in the V-rack and set rack in a drip pan. Set the drip pan on the plate setter and close the EGG. Cook for up to 3 hours until tender or an instant read thermometer registers 190 F hitting the ribs with mop sauce every 30-40 mins. Once the ribs are tender pull them from the grill and let them rest.
- For The Mop Sauce: Add all ingredients to a food processor and process well. Check for seasoning, adjust to your liking. Reserve some for when the ribs are taken off the grill.
- For The Salsa: Combine all ingredients to a mixing bowl and mix, check for seasoning. Set aside.
- To serve, slice the ribs and finish them with a bit of mop sauce and salsa and serve with veggies.
