Texas BBQ Beef Ribs


BBQ ,and there’s no other way to spell it, reaches a zenith in Texas. Beef ribs are a pinnacle in American culinary science. This version comes after a lifetime of visiting pits, and is made in a smoker. Start a day ahead and simply salt the ribs. Then rub the meat with spices. Flavor comes largely from the tree you choose. Mesquite, oak, cherry, apple - I used chunks of mesquite, followed by oak chips, then a little mesquite. ~Joanna
4 pounds of beef ribs
4 teaspoons salt
large mesquite chunk, handful of oak chips, soaked for smoker

1 tablespoon granulated white sugar
3 tablespoon coarsely ground black pepper
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chile or ancho powder
1 teaspoon chipotle or cayenne powder
1 Salt ribs 24 hours ahead of time. Wrap tight and refrigerate.

2 The next day, in a large bowl, mix rub ingredients. Makes about half a cup

3 Prepare smoker. Soak large wood chunks. Preheat smoker 30 minutes.

4 When smoker is ready, fill water bath pan with hot water and insert into smoker. Place ribs on rack and place in smoker. Add one large chunk of mesquite (no more). Begin smoking and check heat every hour or so. You want to maintain 200 to 225°F for 5 hours.

5 Add wood chips to smoker every hour-and-a-half or so. Resist the urge to add more or create a lot of smoke, especially near the end of the cooking time. Too much smoke, and that is all you will taste.

6 Finished meat temperature should be between 195 to 205°F. Take temperature between the bones.

servings  use metric
original recipe yield: 4 servings
Notes Use minimal wood when smoking beef - the idea is long and low heat.

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