Salt-and-Pepper Beef Ribs

Preparation

1. Step 1

   On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.

2. Step 2

   Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.

3. Step 3

   Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.

4. Step 4

   When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.

5. Step 5

   Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.

6. Step 6

   Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.