Texas-Style Smoked Beef Ribs
Category
Beef
Servings
4-6 Servings
Prep Time
30 Minutes
Cook Time
4-5 Hours
Level
Moderate
Sink your teeth into these juicy, thick-cut beef ribs, seasoned with a bold, peppery rub. Cooked low and slow on the grill, these ribs are the epitome of Texas BBQ, delivering a smoky, mouthwatering experience that’s packed with flavor.
Ingredients
- 4-6 Beef Short Ribs, Thick-Cut
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Coarse Ground Black Pepper
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Cayenne Pepper
Directions
Preparation
Trim any excess fat from the ribs, but leave enough to keep them moist during grilling.
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the rub.
Seasoning
Generously coat the ribs with the spice rub, pressing it into the meat for an even layer of seasoning.
Let the ribs sit at room temperature for 30 Minutes to absorb the flavors.
Grilling
Preheat your BBQ grill to 250°F (120°C) for indirect grilling.
Add a few wood chips to the grill to enhance the smoky flavor.
Place the ribs on the grill, bone side down, away from direct heat.
Close the lid and cook for 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
Rotate and baste the ribs occasionally with any drippings that accumulate.
Resting and Serving
Remove the ribs from the grill and let them rest for 10-15 Minutes.
Slice the ribs between the bones and serve with your favorite BBQ sauce or as is to enjoy the pure, smoky flavor.
Wine Pairing
Pair these bold, smoky ribs with a full-bodied red wine, such as Cabernet Sauvignon or Malbec. The strong tannins and rich flavors of these wines cut through the richness of the ribs, complementing the peppery rub and enhancing the smoky essence for a classic BBQ experience.