Beef Ribs in the Kamado Joe

One rack of beef ribs

Worcestershire sauce 

Dry Rub:

2 tbsp Kosher salt

2 tbsp dark brown sugar

1 tbsp freshly ground black pepper

1 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 tsp granulated garlic

1 tsp powdered thyme

Mix the rub ingredients together.  Remove the rack of ribs from the refrigerator an hour before you are ready to cook them to allow them to come to room temperature. You do not need to remove the membrane. Leaving it on will help the ribs stay together. Do trim off excess fat. Rub the ribs lightly with the Worcestershire sauce. It will help the ribs stay together as they cook. Rub thickly with the dry rub. You will have extra. Save it for the next time you want a dry rub. 

Set up the K. Joe for indirect cooking using some oak and bring it to 250ºF. Place a drip pan so catch the fat from the ribs. Roast them for about 3 hours, bringing them to 200ºF. Remove the ribs from the fire and cover them with foil. Let them rest for at least 15 minutes. Enjoy. They do not need BBQ sauce as the sauce would just cover the delicious smoke flavor.