Expert: Whitestag - 4/9/2008

Question
I love the taste of beef ribs off of the bbq.  However, I find that they are very fatty, even after I par boil them in seasoned water for an hour prior to grilling.  Is there a trick I can do in order to match the restaurant type of beef rib that seems to be way less fatty?  Thanks for your help!!

Answer
Most of the real bbq beef ribs that I've had in restaurants is a bit greasy, but not hugely.  The grease is part of the flavor.  But here's what I do that significantly reduces the fattiness: Trim most of the fat off before you put it on the grill.  I advise in the strongest terms, DON'T BOIL THE RIBS!  If you do, you won't get bbq, and you'll also cook out a lot of the beef flavor.  Use a dry rub of some sort (mostly coarse salt seasoned with black pepper, onion and garlic powder, celery seed, paprika, and a bit of hot pepper), and cook bone side down on a grille using indirect dry heat at a temperature of no more than 220F for about six or seven hours.  You're looking for an internal temperature of around 180F.  Most of the grease will cook off, and in the process, will keep the meat moist and tasty.  I recommend using oak, apple, maple, or any fruit or nut wood for fuel, but burn it to coals first in a separate grille before you use it.

If you have any other questions, send me a follow-up.

Happy grilling!