Tex Mex BBQ Beef Ribs

• 3 lb beef ribs or more
• 3 tbsp dried oregano
• 2 tbsp lawry's seasoned salt
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 1 cup ketchup
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp plain yellow mustard
• 1 tbsp tex mex bbq rub

1. Mix rub ingredients and set aside until needed.
2. Remove the membrane from the back of the ribs.
3. Then season ribs "well" with the rub.
4. Wrap in plastic wrap and refrigerate 24 hours.
5. Store any leftover rub in an airtight and labelled container.
6. Mix all BBQ sauce ingredients in a saucepan and gently simmer on the stove for 3 or 4 minutes.
7. Set up your grill for Indirect Heat with a drip pan in the middle.
8. First layout unlit charcoal on the sides, then add lit charcoal to it.
9. Place ribs on the grill over the drip pan (add water to the pan).
10. Add wet hickory wood chips directly to the charcoal and cook at 325F to 350F for 2 hours.
11. Add more charcoal if needed.
12. Glaze ribs generously with barbecue sauce and cook for about 15 minutes.
13. Then glaze again with the BBQ sauce again.
14. Cook for an additional 15 minutes.
15. Glaze and cook for 15 minutes again (for a third time).
16. Remove from the grill and let cool about 15 to 20 minutes before carving and serving.

beef, oregano, salt, chili powder, cumin, coriander, garlic, onion, black pepper, cayenne pepper, ketchup, molasses, apple cider vinegar, brown sugar, yellow mustard, rub

Taken from cookpad.com/us/recipes/272940-tex-mex-bbq-beef-ribs (may not work)