The first thing to know is it takes 24 hours to marinate these ribs.
2 cups of lemon juice
3 tablespoons of paprika
4 tablespoons of minced garlic
1 cup of white vinegar
1 tablespoon of black pepper
1 tablespoon of salt
1 cup of honey
2 tablespoons of worchestershire
Prepare the above ingredients in a bowl and allow to achieve room temperature (this allows the honey to flow freely)
Use these proportions to make enough to cover the ribs.
Get a rack of beef ribs.
The ribs should be placed meat down in a pan large enough to hold them, the covered with the marinade. Place aluminium foil over the ribs and sit in the refrigerator for 24 hours. Rotate the ribs every 8 hours.
The trick to ribs is a very slow and low heat.
Turn half of the grill on low. Place the ribs bone side down on the half of the grill with no heat. Leave on the grill for one hour. Flip the ribs leaving on the same side of the grill for another hour. For the final 30 minutes move the ribs to the side of the grill exposing them to direct heat, bone side up.
Cooking times may vary substantially as each grill cooks at different temperatures.
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