Beef Ribs with Sorghum Glaze

4 racks (2½ pounds each) beef rib-back ribs (center cut)

¼ cup sugar

¼ cup kosher salt

3 tablespoons freshly ground black pepper, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon ground red pepper

1 cup sorghum syrup

1 cup cider vinegar

4 cups wood chips

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it and pulling it off. Combine sugar, salt, 2 tablespoons pepper, garlic powder, onion powder, smoked paprika and red pepper in a small bowl. Massage sugar mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.

Whisk together sorghum, vinegar and 1 tablespoon pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 minutes or until mixture is reduced by half. Cool completely.

Soak chips in water 30 minutes. Light 1 side of grill, heating to 250 degrees to 300 degrees (low) heat; leave other side unlit. Spread wood chips on a large sheet of heavy-duty aluminum foil; fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill.

Place ribs over unlit side, and grill, covered with grill lid, 2 hours. Turn rib slabs over; grill 2 hours or until tender. Cook ribs 30 more minutes, basting frequently with sorghum mixture.

Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones.

Serves eight.

“Southern Living: All Fired Up” by Troy Black and Southern Living (2013 Oxmoor)