Beef Ribs

• 16 beef short ribs, or 8 whole beef ribs
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 3 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 recipe Tangy Sweet Sauce (page 23)

1. Peel off the thick membrane (or silver, as its sometimes called) that covers the back side of each rib: Work your fingers underneath the membrane until you have 2 to 3 inches cleared.
2. Grab the membrane with a towel and gently but firmly pull it away from the rib.
3. Pulling off the membrane exposes loose fat that will need trimming, so take your paring knife and cut out any excess fat.
4. Using a clean kitchen towel or paper towels, pat the ribs dry.
5. Set them aside.
6. In a medium bowl, combine the salt, pepper, brown sugar, chili powder, turmeric, coriander, garlic powder, and onion powder to form a rub.
7. Coat both sides of each rib with the spice mixture.
8. Place the ribs in a large aluminum baking pan, cover, and refrigerate overnight.
9. When you are ready to cook the ribs, heat a smoker to 275 F.
10. Place the pan, uncovered, in the smoker and cook for 2 hours.
11. Remove the pan from the smoker and pour 2 cups of water into the pan.
12. Cover the pan with aluminum foil, return it to the smoker, and cook for 2 more hours.
13. Remove the ribs from the pan.
14. Glaze the tops of the ribs (only) with the tangy sweet sauce.
15. Dont overdo on the sauceuse just enough to coat the ribs.
16. Put the pan back in the smoker, uncovered, and cook for 15 minutes.
17. Remove the pan from the smoker and let the ribs sit, loosely covered, for 10 minutes.
18. Then beef out.

short ribs, kosher salt, ground black pepper, dark brown sugar, chili powder, ground turmeric, ground coriander, garlic, onion powder, sweet sauce

Taken from www.epicurious.com/recipes/food/views/beef-ribs-378526 (may not work)