1 3/4 to 2lbboneless Beef Chuck Texas-Style Ribs,
1tablespooncoarse ground black pepper,
1/4teaspoonground cayenne pepper,
1Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
2Place beef ribs on a cutting board.
3Set base of Jaccard meat tenderizer on beef strip at one end.
4Push handle down to insert blades all the way through beef.
5Continue in an even pattern, making one pass across entire length of beef for uniform tenderizing.
6Turn over and repeat process.
7Make only one to two passes per side to avoid over tenderizing.
8Combine rub ingredients (pepper, oregano, paprika, salt, garlic powder and cayenne) in a small bowl; press mixture into all sides of beef to coat evenly.
9Grill beef 4 inches above Medium coals (375ºF) 6 to 8 minutes per side, until a meat thermometer inserted horizontally into the thickest part reads 145 degrees to 150 degrees F.
No Nutritional Information Available