coconut ancho beef ribs

ingredients

4 Racks Beef Back Ribs

For the Coconut Ancho Rub

• 1 Cup Kosher Salt

• 1 Cup Coconut Sugar

• 1/4 Cup Dried Ground Ancho

• 1/4 Cup Ground Black Pepper

• 2 TBSP Dried Ground Chipotle

For the “3 Minute” Pomegranate Habanero BBQ Sauce

• 1 1/2 Cups Spicy Ketchup

• 1/2 Cup Pomegranate Juice

• 1/2 Cup Brown Sugar

• 2 TBSP Honey

• 2 TBSP Cider Vinegar

• 2 Habaneros

• 1 tsp Kosher Salt

• 1 tsp Ground Black Pepper

sammy’s 5-3-4 METHOD

5 Minutes on Each Side at 500 Degrees: Preheat Recteq wood pellet grill to 500 degrees. In a medium size bowl, mix all ingredients of the rub by hand until well incorporated. Remove membrane from ribs. Rub heavily on meat side, and lightly on bone side. Place racks, meat side down, on grill. Close lid and sear for 5 minutes. Open grill, flip and sear again for 5 minutes.

3 Hours at 300 Degrees: While racks are searing, prepare your foil. When ready, pull racks from grill and wrap individually in foil. Drop temperature down to 300 degrees. Place racks on grill and close lid. Cook for 3 hours.

While racks are cooking, prepare bbq sauce. Place all ingredients in a blender and puree on high for three minutes. Pour sauce in a small sauce pot or skillet and have standing by, accompanied with a basting brush.

4 Bastes at 400 Degrees: Remove racks, carefully open foil, and carefully place ribs flesh side up back on grill. Raise temperature to 400 degrees. Baste generously with bbq sauce and close lid for 10 minutes. Open lid, baste, close lid for 10 minutes. Once more, open lid, baste, close lid for 10 minutes. This brings you to 30 minutes total. Remove ribs, place on cooling racks or trays and baste one more time off heat. This should be your 4th baste. Allow ribs to rest for 5 minutes and enjoy!