Beef Baby Back Ribs

Better than pork ribs, these beef ribs have even more meat and marbling.  Cut from the Ribeye, these ribs have amazing flavor and are simple to prepare:  On the back side of the ribs(the side where you can’t see meat), there is a thin membrane that should be removed. Simply slide a sharp knife under it, grab the corner with a paper towel for grip, and peel off the membrane.  Then coat generously with your favorite dry rub, wrap tightly in foil to create a sealed pouch, cook in the oven at 250 degrees for 3 to 3-1/2 hours until the meat starts pulling away from the bone.  Then remove foil, brush with your favorite bbq sauce, and place under the broiler for a few minutes.