Best 4 Texas Bbq Beef Ribs Recipes
For those looking to dive into the world of delectable barbecue flavors, Texas BBQ Beef Ribs stand out as undeniable culinary masterpieces. If you are ready to embark on a taste adventure that will leave you craving for more, this article is your perfect guide. We will take you through the depths of creating mouthwatering Texas BBQ Beef Ribs, unlocking the secrets that transform ordinary ingredients into extraordinary culinary delights. These ribs, with their deep, smoky flavor and fall-off-the-bone tenderness, are a staple of Texan cuisine that will satisfy any barbecue enthusiast. With the right recipe and technique, you can easily recreate this dish in the comfort of your own home. Prepare to tantalize your taste buds as we delve into the art of making Texas BBQ Beef Ribs, leaving you with a dish that embodies the true essence of Texas barbecue.
Check out the recipes below so you can choose the best recipe for yourself!
TEXAS BBQ RIBS
This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method.
Provided by riffraff
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbeque smoker with hickory or pecan wood.
- If you use briquets and woodchips, soak the chips in water.
- Rub ribs with dry rub and let set for one hour before starting to smoke.
- Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
- Wrap ribs in foil, cover meat generously with brown sugar and honey.
- Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
Nutrition Facts : Calories 349.9, Fat 12.7, SaturatedFat 2.2, Sodium 1352.1, Carbohydrate 69.2, Fiber 31.7, Sugar 24.6, Protein 13.1
TEXAS BBQ BEEF RIBS
Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.
Provided by DougScheidingofRogueCookers
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
- Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
- Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
- Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
- Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
- Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
- Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.
Nutrition Facts : Calories 506.2 calories, Carbohydrate 8.9 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 1 g, Protein 22 g, SaturatedFat 17.7 g, Sodium 2865.1 mg, Sugar 4 g
TEXAS-STYLE BEEF RIBS
From Taste of the South magazine. I really like the combination of spices and herbs in this beef rib rub. Cumin, mustard, and dark brown sugar, with smokey paprika for lots of Texas-style flavor. Cumin is included in the Mopping Sauce too.
Provided by KathyP53
Categories Meat
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
- Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
- Preheat one side of grill to medium-low (250 - 300 degrees).
- Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.
- Mopping Sauce:.
- In a small bowl, combine ketchup, vinegar, Worcestershire, onion powder, garlic powder, and cumin. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 120.5, Fat 0.9, SaturatedFat 0.1, Sodium 5992.9, Carbohydrate 28, Fiber 1.6, Sugar 21.7, Protein 2
BEST BBQ RUB IN TEXAS
An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket.
Provided by HOLLYKH
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Nutrition Facts : Calories 30.1 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1925 mg, Sugar 3.7 g
Tips:
- Choose the right ribs: Beef back ribs are the most popular choice for barbecue, but you can also use beef short ribs. Back ribs are leaner and have more meat, while short ribs are fattier and have a richer flavor.
- Prepare the ribs: Remove the membrane from the back of the ribs to help the rub and smoke penetrate the meat. You can also trim excess fat if desired.
- Apply a rub: A good rub will help to flavor the ribs and create a nice crust. You can use a store-bought rub or make your own.
- Smoke the ribs: Smoke the ribs at a low temperature (225-250 degrees Fahrenheit) for several hours. This will help to cook the ribs slowly and evenly.
- Baste the ribs: Basting the ribs with a mixture of apple cider vinegar, water, and brown sugar will help to keep them moist and flavorful.
- Let the ribs rest: Once the ribs are cooked, let them rest for at least 30 minutes before serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Texas BBQ beef ribs are a delicious and flavorful dish that is perfect for any occasion. By following the tips above, you can make sure that your ribs turn out perfect every time. So fire up your smoker and get ready to enjoy some amazing barbecue!
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