Smoked Texas Beef Ribs

Name: Smoked Texas Beef Ribs
Total time: 7 h
Yield: 8 Servings
Cuisine: American
Ingredients: 1 slab of Beef Chuck Short Ribs (four bones total; about 4 lbs.); 2 Tbsp. Kosher salt; 2 Tbsp. coarse ground black pepper

Big, smoky Texas-style beef ribs seasoned simply with kosher salt and coarse black pepper, smoked low and slow until fall-off-the-bone tender. Rest and slice, then serve up a slab of true barbecue decadence.

Cook Time: 7 hrs

Servings: 8

Ingredients: 3

Cook Mode

Ingredients

1 slab of Beef Chuck Short Ribs (four bones total; about 4 lbs.)
2 Tbsp. Kosher salt
2 Tbsp. coarse ground black pepper

Preparation

Step 1

Season Beef Ribs generously with salt and pepper.
Step 2

Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Step 3

Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Step 4

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Step 5

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
Step 6

Place Beef Ribs on cooking grate, bone side down, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the Beef Rib sparingly throughout the cooking process. The ideal finished internal temperature is 195°F-205°F. About 5-7 hours.
Step 7

Remove Beef Ribs from smoker and allow to rest (Minimum 30 minutes).

Nutrition Information

388 Calories

0 %*

9.8g SAT FAT

0 %DV**

45g PROTEIN

0 %DV

5.7 mg IRON

0 %DV

18.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.