6 to 7 meaty-style beef baby back ribs, coming from the same place as pork baby backs (bones should be connected in a rack)
4 cloves garlic, peeled and cut in half
2 rosemary sprigs
2 tablespoons butcher-grind black pepper
½ teaspoon cayenne pepper
5 tablespoons kosher salt
Mix rub ingredients in a small bowl, making sure it is well combined.
Meanwhile, build charcoal fire or preheat gas grill, setting it up for indirect heat. Take beef ribs out of refrigerator and rub all over with cut side of the garlic cloves and brush with a thin coating of oil. Set aside for 20 minutes to come to room temperature. Rub ribs liberally with spice rub.
Place ribs (bone side down) in the center of the cooking grate making sure they are not over a direct flame. Grill covered (at about 325 degrees, if your grill has a thermometer) for 1 to 1½ hours or until the meat has pulled back from the ends of the rib bones and the ribs are well browned and slightly crusty on the ends. Individual beef ribs will be done before the full rack (connected rib bones) is done.
If grilling individual bones and the edges start to burn, stack them on top of one another in the very center of the grill and lower your fire slightly.
About 30 minutes before the ribs are done, brush lightly with the rosemary sprig dipped in olive oil. Remove ribs from grill and let rest 15 minutes before serving or cutting into individual rib portions (if starting with a full rack). I recommend serving these ribs sauce-less with a sprinkling of the beef rub, if desired. But, if you love barbecue sauce, feel free to serve some warm on the side.
Nutrition information per serving: 143 calories; 68 calories from fat; 8 g fat (2 g saturated; 0 g trans fats); 44 mg cholesterol; 2923 mg sodium; 2 g carbohydrate; 1 g fiber; 0 g sugar; 17 g protein.