“Slow-Grilled Beef Ribs and Pork Belly”

Today was one of hottest days we have experienced so far this summer. I almost decided I wasn’t going to grill because, well just because. Tomorrow we’ll be in an excessive heat warning. I thought, get to grillin’ girlfriend…So I wanted to do something either quick or something that needed minimal attention. My husband liked the idea of barbecue ribs so Slow-Grilled Beef Ribs and Pork Belly it is. We both have a crazy schedules so this recipe makes it easy to cook more for later if you don’t mind leftovers. Plus I love any chance I get to use one of my favorite barbecue sauces, Montgomery Inn. It’s an Ohio thing…click here for more information on one of best BBQ restaurants and buying sauce online. Delicious is an understatement.

The ribs and pork belly freeze well and warm up great wrapped in foil and placed in the oven. The rub I use for my Slow-Grilled Beef Ribs and Pork Belly is one to keep on hand. Mix up extra for yourself. It will keep up to 6 months in an airtight container. The flavor is subtle and won’t clash with barbecue sauces yet infuses the longer your meat marinades. This recipe also gives you time to prepare your sides without standing and watching the grill. Just don’t forget you have meat on outside. This rub and cooking method is marvelous for chicken as well. Give my recipe a try and let me know what you think.

Slow-Grilled Beef Ribs and Pork Belly

Slow-Grilled Beef Ribs and Pork Belly

3 – 4 pounds beef ribs

3 – 4 pounds pork belly, sliced into ribs (1/2 – 3/4 inch thick)

6 T. paprika

3 T. granulated sugar

2 T. onion powder

Montgomery Inn Chipotle Barbecue Sauce or your favorite sauce

Trim any excess fat from beef ribs, if necessary. Leave thick skin on pork belly as it will become “cracklin” during grilling.

Mix all ingredients for rub except barbecue sauce. Generously rub into meat. Place meat in Ziploc bags or in large baking dish covered with foil. Let meat marinate in refrigerator for at least 4 hours to overnight. Remove meat from refrigerator at least 30 minutes before cooking.

Meanwhile, preheat and clean and oil grill grates. You will be using indirect cooking method for the meat at approximately 300-325 degrees. Leave either back or front burner on, turning off the others. Place meat on burner off side. Maintain temperature, turn after 1 hour. Watch, making sure meat is not over direct heat. Total cooking time will be about 2 hours at this temperature. Baste meat with barbecue sauce as desired. Serve with your favorite barbecue sides.