Texas Barbecue Rub Recipe Beef Ribs

May 27, 2022 Post a Comment

This smoked Texas beef rib recipe and video is sure to wow the crowd at your next cookout!

There is arguably no bigger BBQ evidence stopper than accurate dinosaur sized Texas beef ribs, seasoned perfectly with beefiness rib rub and then dull smoked until the meat is melt-in-the-mouth tender. And while you lot could travel to the Solitary Star Land to enjoy them, we've got the smoked Texas beef rib recipe to get 'em done without leaving the condolement of your home!

Just how popular are these behemothic BBQ beef ribs? So much then that people make pilgrimages from all over the world to the tiny dusty town of Taylor, TX, home to fifteen,000 people, the National Rattlesnake Sacking Championship, and a classic old American pit stop, Louis Mueller's Barbecue.

More than a few wayfarers come to Taylor just to worship the smoked beefiness ribs at Mueller'due south. The technical butcher name for this cut is "beef brusque ribs," but these bones are not brusque, the run 6 to 8-inches lond, the meat on superlative can be as much as 2-inches thick, and an private bone with meat upward to 1 i/2 pounds raw. can weight ! When cooked nice and deadening, these "Dino Ribs" ribs come out tender, juicy, and infused with the season of wood smoke.

Don't Mess with Texas, Especially When it Comes to Smoked Beef Ribs! (click hither to share this on Twitter!)

There are plenty of fancy French influenced restaurants in this earth that made their reputations on short ribs braised in flavorful liquid for hours, and every Korean restaurant serves Galbi (a.k.a. Kalbi), marinated slivers of beef short ribs. Simply smoke roasted low and tiresome is pretty much a Texas exclusive. Want to make smoked beef ribs at home? All you need is a decent cooker (even a Weber Kettle will exercise), quality meat, a BBQ beef rub, and a good meat thermometer. Soon, y'all'll be serving tender, juicy, flavorful, beef ribs meliorate than most pit stops in Texas.

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Simply start, read my article, The Science of Beef Ribs to learn more about the different cuts of beef ribs (including plate ribs and dorsum ribs) and cooking styles, likewise as my Food Temperature Guide. That'll requite yous some background and then your ribs come our perfect the first time. After that, read the recipe below and start cooking!

BBQ beef back ribs

Back ribs are usually cutting from the prime rib roast, a very thick, desirable and expensive cut that is oftentimes roasted whole cut into boneless ribeye steaks. When the rib bones are removed, at that place is very little meat left on the bones. Equally much as possible goes to the more than expensive rib roast or steaks.

large back ribs

Just at that place is some tasty stuffbetween the bones, and oft back ribs can be found in slabs of 8 or more 8″ (xx.3 cm) long bones. For my Texas beef ribs recipe, I adopt the meatier curt ribs, simply when I run across a deal on dorsum ribs, I catch them. They are quite spectacular when served in a slab and you should cook beef back ribs in a full slab to retain wet. Otherwise, treat them much the same as short ribs. Depending on how much meat is on them and the thickness of the bones, they cook faster and tin can exist finished in as little as three hours.

The trouble with beef ribs

Beef short ribs have more meat than beefiness back ribs, which I discuss further downwardly the page. You can buy slabs of shorties with more i bone connected, or individual basic, or even riblets, 2 to 3″ (5.ane to 7.6 cm) long. Some grocers will accept 1 or the other or fifty-fifty all of them.

Beef short ribs take picayune in common with pork ribs. They have much more season, meat, fat, connective tissue, and they can be much tougher. But if cooked properly, they don't take to be tougher.

What brusque ribs do have in common with pork ribs is that they are best cooked at low temps so the connective tissue and fat can melt, and the protein doesn't knot up and get even tougher. And they must exist cooked well past well-done, waaaaay past well-washed in order to tenderize them, simply like beef brisket and pork ribs.

But short ribs have a lot of fatty and connective tissue. Undercooked fat is waxy. Only when it starts to cook, much of it drips off and what remains lubricates the musculus fibers, and carries season to the gustatory modality buds. Connective tissue (collagen) is tough and sinewy when undercooked, but when it starts to melt at nigh 160 or 170°F (71.1 to 76.7°C), information technology forms a succulent gelatinousness that as well, pardon the pun, beefs up the flavors and rounds out the texture.

Brusque ribs Texas mode

Texas barbecue is all well-nigh smoke roasting. The goal is to get the meat to the temp where both fat and collagen have melted. They treat the meat just like pork ribs, pork shoulder, and beefiness brisket, by taking it as high as 205°F (96.1°C).

At that temperature for BBQ beef ribs, much of the fat renders off, the melted collagens supervene upon the water as moisturizer, and the seductive flavors of smoke and spice rub carry the melody.

Texas barbecue restaurants accept to residuum quality with the realities of a production environment. Mueller'due south, Cooper'due south, and many of the best are still using old-fashioned brick pits burning mail oak. They have to melt everything from pork ribs to sausage to brisket, even if at that place's a line waiting to be served. To handle commercial production demands, Mueller'south cooks at 275 to 300°F (135 to 148.ix°C) for i.five to two.5 hours in racks of four ribs.

To make killer manner Texas way beefiness short ribs at domicile, I recommend you cook a bit lower and slower to reduce shrinkage (why do I always call back of George Costanza when the word shrinkage come up?). I practice them at 225°F (107.2°C), and bring the meat up to virtually 203°F (95°C) internal, a procedure that can have up to 8 hours depending on the thickness of the meat.

Bobby Mueller wrapping barbecue.

Remembering Bobby Mueller

Bobby Mueller (above), legendary pitmaster and son of the founder of Louis Mueller's Barbeque in Taylor, TX, died way too young at historic period 69 on September six, 2008. I had the pleasure of coming together this artisan and maestro of charcoal-broil and specially beefiness short ribs in 2008 and photographed him and his restaurant.

Louie Mueller Barbeque looks just most the same today as when Louis moved his business organization into the clangorous erstwhile gymnasium in 1959, x years later on he started it in the aisle and parking lot side by side to his begetter'southward grocery store merely a block abroad. All 18 tables and several of the original chairs accept been there since the opening, and it is doubtful the place has been painted since and so because the walls and ceilings are all sepia from smoke and soot. Fifty-fifty the business cards on the bulletin lath are chocolate-brown.

Bobby came to piece of work there in 1965 and he was known to put in 90 hours a week. It paid off. Word of rima oris carried his reputation around the world and charcoal-broil fanciers came to this tiny dot on the map to sense of taste his handiwork. In 2006 his restaurant won a James Beard Foundation Laurels as an "American Classic". Bristles Awards are often called the "Oscars for food".

His married woman, Trish, and his son, Wayne, are now running the show. Wayne says "fans of our beef ribs seem to be creating a mythos regarding them, an interesting phenomenon to witness unfolding." Count me among the mythologizers.

Their dwelling-made sausages are too a draw, not to mention the beef brisket, ribeyes, chicken, turkey, pork spareribs, pork tenderloin, and pork shoulder steaks. Below are some pictures of the legendary home of transcendent Texas beef ribs equally well as our own smoked Texas beef rib recipe then you tin make them in your own backyard.

Signage at Louis Muellers Barbecue.

Interior at Louie Meullers Barbecue.

The well worn chopping block.

Overhead window covered with soot.

Authentic Texas-Fashion Smoked Beef Ribs Recipe

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You don't have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com's BBQ beef ribs recipe and video!

Serve with: Alone Star beer.

Course: ,

Cuisine:

Makes:

Nearly 4 pounds (1.eight kg) edible meat

Servings: 8

Takes:

Prep Time: 20 minutes

Melt Time: ten hours

Dry Brining: 1 twenty-four hour period

Total Time: 1 twenty-four hour period 10 hours 20 minutes

▢ 5 pounds beefiness curt ribs from the plate (try to go USDA Choice, USDA Prime, Wagyu, or Certified Angus Beefiness)
▢ 2 ½ teaspoons Morton Coarse Kosher Table salt (approximately one/2 teaspoon per pound (453.6 g))
▢ 3 teaspoons Big Bad Beef Rub

About the salt. Remember, kosher salt is half the concentration of table table salt then if you lot employ table table salt, employ half as much. Click here to read more than about salt and how information technology works. For this recipe, you lot want to employ i/ii teaspoon Morton coarse kosher table salt per pound (453.6 one thousand) of meat.

These recipes were created in United states of america Customary measurements and the conversion to metric is being done past calculations. They should exist accurate, simply it is possible in that location could exist an error. If y'all find one, please let u.s. know in the comments at the bottom of the page

Prep. Brainstorm by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not cook and penetrate. No demand to remove the membrane from the exposed side of the basic as you do with pork ribs. If yous do the meat can autumn off. Then cut slabs into private bones or double bones if they did non come up cutting upward. You tin melt them in a slab, just they have a lot longer, and for Texas style, I similar to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cutting them into 2 bone sections. Inevitably some bones in a package accept fiddling meat and lotta fatty. Trim them anyhow and melt them.
Salt the meat in advance, up to 24 hours. This is called dry brining and it is of import for water retention (juiciness) and season enhancement. Just before cooking, wet the surface of the meat lightly with h2o and flavor the meat with my Big Bad Beef Rub. Near commercial rubs are primarily salt: avoid them. While yous may be tempted to apply my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, merely besides sweet for beefiness. Sprinkle the beef rub on the tops and sides, and coat the meat generously.
If y'all wish, y'all can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I ordinarily exercise not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the heart and they will not be killed at 130°F (54.four°C), medium rare. But at 165°F (73.9°C) the meat is pasteurized through and through and you will exist cooking this cut to more than 200°F (93.3°C).
Fire up. Setup your cooker for indirect cooking and preheat to 225°F (107.2°C), hot enough to kill bacteria but not likewise high to evaporate all the wet.
Put the meat on the indirect heat side of the grill, os side down, and add the woods. Oak is traditional in Texas and information technology makes sense because it is balmy, simply other woods work fine. I like cherry. As ever, go piece of cake on the woods. Too much fume will ruin the meal. Add no more than two to 4 ounces (56.7 to 113.four g) on a tight cooker, double that if it leaks a lot. Put the lid on. Yous will not need to add together more wood and you will not demand to turn the meat over.
The exact length of the cook depends on variables such as the composition of the meat (each steer is different). Equally an estimate, 1"- (2.5 cm-) thick meat should hit 203°F (95°C) in about 5 hours; 1.5-inch (3.8-cm) thick meat should hit 203°F (95°C) in about 7 hours; and 2-inch (five.1-cm) thick meat should hitting 203°F (95°C) in about 10 hours.
Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can plow information technology to pot roast.
One time fully cooked, skip the BBQ sauce if you're going for authentic Texas smoked beefiness ribs. If yous must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.
Serve. In one case the ribs have finished cooking, remove them from the smoker or grill. Many folks like to agree them for an 60 minutes or so in a beer cooler (fake cambro) thinking that this helps retain juice and tenderize, merely you tin can serve them immediately.

Demand more than assistance with your beef ribs? Bank check out this video from the folks at Tiresome N Sear making beefiness ribs.

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