Garlic and Onion Smoked Ribs
Garlic and onion smoked ribs that are fall-off-the-bone perfection, from Reynolds Wrap Ambassador Grillin Fools.
Pitmaster's Choice Foil
Skin the ribs on the bone side and then score the remaining fat. Trim the fat and silver skin from the meat side.
Season the bone side first and salt with your favorite barbecue beef rub. Repeat the seasoning on the meat side.
Prepare the grill for two-zone grilling with hot coals on one side and the meat on the other. Target temperature inside of the grill is 275–300° F.
Slice the onions in half and chunk up into quarters. Separate the bulbs of garlic into 3–4 clove chunks.
Add smoke wood, a couple chunks of onion and 5–6 cloves of garlic into the hot coals, and add the ribs to the side with no direct heat. Keep adding onion and garlic as soon as you can’t smell the onion and garlic (about every 30 minutes).
Once the bark on the ribs looks just how you want it and the bones are poking out a lot, remove from the grill and prepare the foil.
Set down the baking sheet and lay three sheets of foil, layered partially over each other, across the pan with 18 inches on each side.
Rotate 90 degrees and lay down two more sheets of foil. Push the foil up against the inside lip of the baking sheet.
Set the rib bones-side down on the foil and add the wine and beef broth.
Wrap up the foil loosely on top of the ribs and place the baking sheet on the side of the grill with no direct heat. After an hour, check the temperature. If the temperature is 204° F or higher, they should be done (prime grade beef ribs can go to 210° F or even 214° F).
Let the ribs rest outside of the foil for at least 30 minutes. Slice and serve.