These beef ribs are started in the oven and finished off over a smoky charcoal grill. Perfect for beginners or those who just don't have the patience to watch the temp outdoors for a few hours before dinner. The flavor is spot on, even without the long smoke.
Look for short stout slabs of beef back ribs with a good heft of beef on them. Longer slabs are hard to wrangle on and off the grill.
Cook's Illustrated Summer Grilling 2011