Texas Beef Ribs

Texas Beef Ribs

Servings

Depends how hungry you are

Ready In

6 hrs 20 mins

Calories

Don’t ask

Good for

Anytime

About This Recipe

These Texas beef ribs are the business. Juicy, tender mouthfuls of pure awesomeness. Have them dry or with a Guinness barbecue sauce, and you’re all set for a good day of eating. 

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Equipment Used

Smoker
Basting Brush

Digital Thermometer

Knives
Chimney Starter

Wood
Oak or Hikory

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The Hungry Kitchen Barbecue Book is out Now!

Awesome recipe for your grill

Easy to follow recipes for your smoker

Great for those summer barbecues


"Thanks to everyone who has bought my of cookbooks. I really appreciate the support. I couldn't do this without you."

Texas Beef Ribs

Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: Barbecue, Beef Ribs, Ribs, Smoked Ribs

Ingredients

  • I rack beef ribs

The Rub

  • 2 tbsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tbsp. chili powder
  • 1 tbsp. salt
  • 1 tbsp. cayenne pepper
  • 1 tbsp. black pepper
  • 1 tbsp. dark brown sugar optional
  • 1 tbsp. cumin
  • 2 teaspoon ground coriander
  • 2 tsp. oregano dried
  • 2 tsp. thyme (dried)

Instructions

Prep the smoker/Grill

    The Rub & ribs

    • Trim any loose excess meat off the ribs.
    • Cut the ribs into pairs, so you can get more smoke and colour on them.
    • Mix all of the rub ingredients in a bowl.
    • Rubs the ribs with the mixture.

    The Smoker/Grill

    • Place your water pan on one side of your grill and fill with water.
    • Pour your coals on the other side. You will need a row of hot and then cold coals, so you get a slow and steady burn.
    • When the hot coals are good and hot, lay 2-3 dry pieces oak or hickory down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
    • Get this going for a while. The smoke may bellow white at the beginning. You don’t want that getting on your meat.

    The Smoking

    • Place the ribs above the water tray and smoke at 225° F until the internal temperature reaches 203° F. This can anything from 6-10 hours depending on how thick they are.
    • You shouldn’t need to add anymore wood. They will only absorb the smoke for the first few hours of smoking anyway.
    • Serve with you favourite sides.

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    I’m Adriano, and welcome to The Hungry Kitchen. The Hungry Kitchen is a place where I can share my passion with food. Whether it’s going on a mission to make the perfect burger or smoking meat using a standard grill, I try to make each dish as awesome as I can. I’m not a professional chef. I'm just a regular guy who loves food.

     

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