Beef ribs taste great and make an interesting presentation for the holidays or any summer day. They are usually very expensive to have out, but we found them for about $3/pound (December 2008) at our local grocer. So we started with two racks, about 3 pounds total, although the bones on beef ribs are a lot larger and heavier then with the more familiar baby back pork ribs. Beef ribs also have less meat than you are paying for because of the size of the bones, but they have a richer taste than pork ribs. They do not fall apart quite the same way as pork ribs either, so they are easier to move once cooked. Pork ribs tend to completely fall apart when you try to move them.  Baby Back Pork Ribs Preparation We laid them out on a half sheet pan the night before and coated them with a dry rub, sometimes referred to as a dry brine because of all the salt in the rub. Rub - 4 teaspoons kosher salt, use less for table salt
- 2 teaspoons cayenne pepper
- 2 teaspoons lemon pepper
- 1 tablespoon fresh cracked black pepper
- 2 teaspoons smoked paprika
Rub the mix all over the ribs, coating both the back and the front. Cover with foil and let sit overnight. Cooking Preheat your over to 325 degrees F and cook for 2 hours. Then remove the foil and rub a little barbecue sauce on the top (presentation side) of the ribs and place under the broiler for 5 - 10 minutes. Serve. They will be tender and should have a very beefy flavor, but do not rush the cooking process because the meat can become tough if the heat is too high. Save the Bones The bones have a lot of flavor and really should be used. If you take the bones and sautee them with some butter on high heat you can begin to make a great beef stock to use in soups or stews.
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