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Texas

Smoked Beef ribs

Ingredients

Beef short ribs (about 6 - 8 inches long
Beef Rib Dry Rub (sauces & rubs)
Mustard or smoke oil
Kosher salt

Lagniappe

Begin by removing the membrane from the top of the ribs

Cut slabs into individual portions, (1-2 ribs) this makes smoking much faster

Salt the meat and slather the ribs with Smokey Mustard (or liquid smoke) so
the rub will stick better

Rub in your favorite spice rub

Let the spiced ribs set overnight in the refrigerator to marinate

Remove from refrigerator and let come to room temp as they dry to touch.

Preheat the smoker to 225’ with oak, apple or hickory wood and place the
ribs on the racks bone side down

Smoke for about 5 hours for 1” thick meat, 7 hours for 1.5 “ and 10 hours
for 2” thick ribs or until meat reaches a temp of about 203’.

Skip the Texas Crunch, do not wrap in foil like pork ribs. Do not add any
sauce; if any sauce is desired serve it on the side

Smoking time will vary depending on the size of the meat and the steer the
ribs came from; ribs should be pulled from the bone when done at about 205’

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