Ingredients
- 4-pound rack beef ribs (about 8 ribs)
- 6 to 8 dried guajillo chiles
- 1/4 cup minced fresh rosemary
- 1/4 cup minced garlic
- Kosher salt
- 1/4 cup peanut oil
Directions
- Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil.
- Rub the back of the rib back with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight.
- Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there’s space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals; this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes. You’ll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney’s worth of unlit briquettes and wood chunks to the hot coals.
