INGREDIENTS

INSTRUCTIONS

Combine catsup, water, onion, lemon juice, pepper sauce and pepper pods in
small saucepan. Bring to a boil; reduce heat. Cook slowly, uncovered, 10 to
12 minutes, stirring occasionally; keep warm. Prepare grill for indirect
cooking (see notes). Place beef back ribs, meat side up, on grid centered
over drip pan. Cover cooker. Grill ribs 45 to 60 minutes or until tender,
turning occasionally. Brush reserved sauce over ribs and continue grilling,
covered, 10 minutes. To prepare grill for indirect cooking, arrange equal
amount of briquets on each side of grill. Place aluminum foil drip pan in
center between coals. Coals are ready when ash-covered, approximately 30
minutes. Make sure coals are burning equally on both sides. Uncovered
Grilling Directions: Place ribs, meat side down, in center of double-thick
rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over
rib bones. To form packets, bring two opposite sides of aluminum foil
together over top of ribs. Fold edges over 3 to 4 times pressing crease in
tightly each time. (Allow some air space.) Flatten aluminum foil at both
ends; crease to from triangle and fold each end over several times toward
packet, pressing tightly to seal. Place packets on grid over low to medium
coals. Grill 2 hours or until tender, turning packets over every 1/2 hour.
Remove ribs from packets and place on grid. Continue grilling 10 to 20
minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes.
To check temperature, cautiously hold hand about 4 inches above coals. Low
to medium coals will force removal of hand in 4 to 5 seconds.
Recipe by: National Cattlemen's Beef Association & Susan Parenti
Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"
<yillingw@gye.satnet.net> on Oct 17, 1997

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