Dry rub:
1/4 cup brown sugar..........................................................1 TB chili powder
2 tsp. Kosher salt................................................................1 tsp. cumin
2 tsp. Creole seasoning (i.e. Tony Chachere's or Zatarain's)
1 tsp. smoked paprika
2-4 lbs. flanken style beef ribs (cut lengthwise, instead of small chunks for short ribs)
Optional: good quality BBQ sauce (I like Stubbs best)
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Whisk together the rub ingredients in a small bowl. Put the ribs in a single layer on a pan, and put the rub on both sides (rubbing it in with your fingers). Let it marinate (in the refrigerator) at least 30 minutes, or can be as long as overnight. (TIP: If you put foil on the bottom of the pan, you can just stick this pan into the oven later, when you're ready to bake them)
- If baking, preheat oven to 325. Line baking sheet with foil and put the ribs out in a single layer. Cover with foil. SLOW bake for 2-3 hours.
- If grilling, preheat an outdoor grill for medium-high heat. Grill the ribs on the preheated grill until cooked through, 5 to 7 minutes per side.