10 - 30 minutes
1 3/4 to 2 lb boneless Beef Chuck Texas-Style Ribs
1 tablespoon coarse ground black pepper
2 teaspoons ground oregano
2 teaspoons paprika
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Place beef ribs on a cutting board.
Set base of Jaccard meat tenderizer on beef strip at one end.
Push handle down to insert blades all the way through beef.
Continue in an even pattern, making one pass across entire length of beef for uniform tenderizing.
Turn over and repeat process.
Make only one to two passes per side to avoid over tenderizing.
Combine rub ingredients (pepper, oregano, paprika, salt, garlic powder and cayenne) in a small bowl; press mixture into all sides of beef to coat evenly.
Grill 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