If you’re on the hunt for a barbecue recipe that’s bursting with flavor, impressively simple, and truly authentic, look no further than Texas Style BBQ Beef Ribs. This method, inspired by Bradley Robinson of Chuds BBQ, combines tender meat, smoky aromas, and a signature bark that defines classic Texas barbecue. Let’s dive into how to master this recipe step-by-step and explore some expert tips and sides to make your barbecue a showstopper.
Texas barbecue is all about simplicity and respect for the meat. Beef ribs, often called “plate ribs” or “dino ribs,” are a standout choice for several reasons:
Whether you’re hosting a backyard cookout or simply craving the ultimate BBQ experience, these ribs deliver every time.
Before you begin, gather the following:
Optional: Apple cider vinegar for spritzing during cooking.
When shopping for beef ribs, opt for plate ribs thick, meaty cuts taken from the short plate of the cow. Avoid smaller “chuck ribs,” which can be tougher and less satisfying.
A slather is a thin layer of adhesive applied to the meat to help the seasoning stick. Common choices include:
Spread the slather evenly over all sides of the ribs.
In Texas-style BBQ, simplicity reigns supreme. Combine:
Sprinkle the rub generously over the ribs, ensuring all sides are evenly coated. Use your hands to pat it in gently.
Place the ribs on the smoker rack with the thicker, meaty side facing the heat source. This ensures an even cook and helps the bark develop properly.
Beef ribs are all about patience. Plan for 6 to 8 hours of slow cooking to achieve perfection.
While water pans are often used to keep meat moist, they aren’t necessary for beef ribs. Their natural fat content provides enough moisture, and the absence of added humidity promotes a better bark.
Use a meat thermometer to check the ribs’ internal temperature. They’re ready when they hit 190°F to 205°F (88°C - 96°C).
Besides temperature, tenderness is key. Insert a skewer or probe into the meat it should slide in with little resistance, like butter.
After cooking, let the ribs rest for at least 30 minutes to 1 hour. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Wrap the ribs in butcher paper or aluminum foil during the rest to keep them warm.
When it’s time to serve, use a sharp knife (preferably a serrated one) to cut between the bones. Each rib should have a generous portion of smoky, tender meat.
A great barbecue is about more than just the meat. Here are some sides that complement Texas-style beef ribs:
Texas-style BBQ is about honoring the simplicity of great meat. These beef ribs showcase how salt, pepper, smoke, and time can transform a humble cut into a culinary masterpiece. The tender, smoky meat with its crusty bark creates a perfect balance that’s hard to beat.
Bradley Robinson of Chuds BBQ has become a respected name in the world of barbecue. His straightforward, no-frills approach highlights the importance of technique and quality over gimmicks. By following his method, you’ll not only master beef ribs but also gain a deeper appreciation for the craft of barbecue.
Mastering Texas Style BBQ Beef Ribs is a rewarding experience that brings out the best in backyard barbecue. From the preparation to the long, slow cook, each step is an opportunity to infuse the meat with flavor and create something truly unforgettable.
So fire up your smoker, grab a rack of beef ribs, and channel your inner pitmaster. With this recipe, you’ll be serving up authentic Texas barbecue that’s sure to impress.
Happy grilling!
Indulge in the rich, smoky flavors of Texas-style BBQ beef ribs. This step-by-step recipe ensures juicy, tender meat with a crispy bark, seasoned simply with salt, pepper, and the essence of oak smoke. Perfect for any backyard barbecue enthusiast!
