Texas Style BBQ Beef Ribs

Texas style beef ribs are special. They require less spice and flavoring than most would expect to allow the beef flavor to come through.  They are meant to be juicy & flavorful with a nice bite, rather than fall off the bone fatty & tender.

Serves: 4-6
Prep: 15 mins
 Cook: 2-3 hrs
T = Tablespoon
t = Teaspoon

 

Ingredients:

5 lbs - BRD beef back ribs  
2 - Hickory Wood Chunks; soaked for 1 hr; best for charcoal grills      or
3 cups - Hickory Chips; soaked for 30 mins; best for gas grills

Rub:

4 t - Chili Powder
2-3 t - Salt
2 t - Black Pepper
1 T - Light brown sugar or honey
1/2 t - Cayenne Pepper
1 t - High temp cooking oil

 

Equipment:

• Gas or Charcoal Grill
• Hardwood Briquettes or Natural Charcoal (avoid any instant ignite varieties)
• Charcoal Chimney & Newspaper
• Oven or grill thermometer.
• Grill Brush
• Aluminum Foil
• Disposable Aluminum Tray
• Heat proof gloves
• Tongs
• Cutting Board
• Sharp Knife  

Process:

Rub

1. Place all spices in a bowl and mix well.
2. Add oil drop-by-drop until it forms a very thick, somewhat crumbly paste.  It should not appear wet or runny at all.  Most spices are oil-soluable so their flavors are muted unless combined with oil.  If you are using honey instead of sugar, skip this step. 

Feel free to omit any sweetener for dietary reasons, but expect there to be less of a crust once cooking is done. The sugar helps to form the "bark."

Ribs

1. Pat ribs dry with a paper towel and set aside.  You do not need to remove the fascia, or silverskin, from the back side of the ribs.  This will lock in moisture and protect the meat from the longer cook on the grill.
2. Divide your "dry" rub evenly and spread on each set of ribs on both sides.  Don't get nervous if it looks like you don't have enough.  Texas-style ribs go easy on the spice to let the beef flavor shin.  Just be sure to spread the rub across the entire rib rack, no matter how thin.    

Charcoal Grill

1. Place wood chunks or chips into a bowl and cover with water.
2. Set up grill with grate removed and the charcoal chimney on the lower grate.
3. Look at your grill and estimate how many coals it will take to fill 1/4 of the grill.  This is to help regulate temperature; too much charcoal and your grill will be too hot.  On a 22" Kettle grill, this is about 30 standard charcoal briquettes.  Take your best guess and adjust with extra coals if needed.
4. Fill chimney with appropriate amount of coals and allow to heat.  They are ready when they all have reached a uniformed grey color.
5. Dump coals out on one side of the grill, building them into a tight pile up against the side.  Think about this before you do it and consider that you will need to add more coals halfway through cooking.  Easiest access is best.
6. If using wood chunks, remove from water and place onto of coals.  If using chips, drain and place half into an aluminum foil packet with several slits cut in it for the smoke to escape.  Put this on top of the coals.  Go ahead and put the other half in another aluminum packet with slits for later.
7. Place cooking grate on top and replace lid. Turn lid vent to halfway open.  If you have a grill grate that has access flaps on either side, place one of these accesses over to coals.
8. Allow to heat until the wood starts to smoke.  Remove lid and clean entire grate with grill brush.
9. Place ribs, meat side down, on the "cool side" of the grill; opposite the coals.
10. Replace lid and cook for 1 hr.
11. Use your thermometer to monitor the temperature of the grill (not the meat).  You want somewhere between 250-300F for the entire hour.  This is the appropriate temperature to cook the meat and render out the fat.  If you're running hot, crack the lid.  Too cool, add more briquettes.  If using a probe thermometer (vs. one mounted on the grill lid), insert it through the lid vent instead of taking off the lid.
12. After the first hour, remove lid and flip ribs.  The ribs should have taken on a darker color and the meat should have begun to slide down, exposing some of the bone.
13. Replenish coals with fresh briquettes and another wood chunk or the other wood chip packet.
14. Cook for another 1-1.5 hrs, continuing to monitor and adjust the grill temperature.
15. The ribs will be done when you can easily insert a fork, but have to shake a little to get them to fall off.
16. Remove ribs and set aside, covered with foil.  Rest for 10 mins.
17. Slice the rack into single ribs.  Cutting down each bone, leaving a big hunk of meat on one side.
18. Serve with your favorite barbecue sauce on the side.
19. Eat with your hands and wipe your fingers on your shirt.

 

Gas Grill

1. Place aluminum tray on the side of the grill who's burners will remain on.  Fill with 1/2 the wood chips.
2. Turn all your burners on full blast and close lid.  Allow to heat until the chips begin producing a good amount of smoke.
3. Turn off one side of burners and place ribs, meat side down on this side.  The "cool side."
4. Close lid and cook for 1 hr.  Adjust the power of the burners to maintain 250-300F for the entire hour.
5. Open lid and flip ribs. The meat should have taken on a darker color and the meat should have begun to slide down, exposing some of the bone.
6. Replenish wood chips with fresh ones.
7. Close lid and cook for another 1-2 hrs.
8. The ribs will be done with you can easily insert a fork, but have to shake it a little to get them to fall off.
9. Remove ribs and set aside, covered with foil.  Rest for 10 mins.
10. Slice the rack into single ribs.  Cutting down each bone, leaving a big hunk of meat on one side.
11. Serve with your favorite barbecue sauce on the side.
12. Eat with your hands and wipe your fingers on your shirt.

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