Dinosaur Beef Ribs

• 1 rack Beef Ribs (flanken cut)
• 1/4 cup Lawry's Seasoned Salt
• 2 TBSP Garlic Powder
• 2 TBSP Onion Powder
• 2 TBSP Black Pepper

1. Remove the membrane from the back of the ribs.
2. Mix the rub ingredients and season the ribs "generously" on all sides.
3. Wrap in plastic wrap and refrigerate 24 to 48 hours.
4. Flipping several times.
5. Set up your grill for indirect heat with unlit charcoal.
6. Add hot charcoal from a chimney starter and place a drip pan in the middle (add water).
7. Place ribs on the grill over the drip pan and add wet hickory wood chips directly to the coals.
8. Smoke ribs at 300F to 325F.
9. Cook until you have an internal temperature of 190F (or a bit higher).
10. This can take 3 to 4 hours or longer (depending on the size of your rack of ribs).
11. Add more wood chip and charcoal as needed.
12. Remove from the grill and cool for 15 to 20 minutes before carving and serving.
13. For serving size you should figure one rib per person.
14. Pure beef and smokey goodness.
15. lol
16. You can save the bones in this recipe to use in soups and stews.
17. They will add a huge amount of flavor.
18. You can freeze them for future use.

rack beef, salt, garlic, onion, black pepper

Taken from cookpad.com/us/recipes/261197-dinosaur-beef-ribs (may not work)