3 1/2 pounds Beef finger ribs trimmed of excess fat
3 Tablespoons McCormick grill mates montreal seasoning
1 bottle (14 oz) H-E-B barbeque sauce speciality series: Texas, carolina kansas city or memphis
Remove the silver skin and excess fat from the bottom side of the ribs. Rub McCormick Grill Mates Montreal Seasoning into the finger ribs on all sides. Cover ribs with plastic wrap and marinate in the refrigerator for 1 hour or overnight.
Arrange the charcoal briquettes or coals in a pyramid on the air intake side of the BBQ smoker or charcoal grill.
Line the opposite side of the grill bottom with foil to catch the fat drippings. Light the fire and allow it to burn for 20 minutes. Place the ribs fat-side up on the indirect heat side of the grill.
Close the smoker and rearrange the ribs every 15 minutes so that they get equal amounts of smoke and heat.
After 1 1/2 hours, heavily brush the ribs with the barbeque sauce and allow ribs to cook 30 more minutes until the sauce bubbles.
Remove the ribs from the grill and cool for 5 minutes before serving. Serve with additional sauce.
No Nutritional Information Available