Deviled herb and mustard grilled beef ribs

For the glaze, cook chopped yellow onion and green onion in melted butter four or five minutes until translucent.

Add garlic and cook two minutes.

Add Worcestershire, Shaoxing wine (or dry sherry), brown sugar and lemon juice; cook about five minutes, stirring frequently, until thick and bubbling.

For the rub, mix smoked salt, sugar, plenty of coarsely ground black pepper, allspice, dry mustard, ground ginger, coriander, smoked paprika, orange zest and lemon zest.

Finish the glaze with Dijon mustard, cayenne, chopped tarragon and parsley; season with salt and taste.

Trim silver skin and unwanted fat from the beef back ribs and pull off the membrane on the back, sliding a little knife underneath.

Cut the ribs individually down the side of every other bone so seven ribs become four extra-meaty ones; save the trimmed bones for stock.

Rub the ribs with a cut lemon as the binder, season with the rub front and back, and set aside about 45 minutes.

Grill on medium-high, turning often, about half an hour; do not glaze until they are charred, since the sugar would burn.

Grill at about 500 degrees; stand the thick ribs on their edges.

When the meat reaches the high 180s to low 190s and pulls back from the bone ends, brush on the warmed glaze, flip so the glaze burns in, and glaze again.

Glaze once more and give them two minutes before taking them off.