How to make Texas beef ribs?

Beef rib cuts for BBQ:

Texas beef ribs are difficult, as there is no comprehensive description for where or how they should be cut. Significance, some processors will cut them lengthier than others. There would be other butchers who would cut them shorter; some would take the cap off, whereas others would leave it. This could be a little bit confusing. There can be different types of ribs like Back Ribs, Chuck Ribs, and Plate ribs.

Trimming & seasoning Texas beef ribs:

To remain true to tradition, only coarse pepper and kosher salt are used to season BBQ beef ribs. Most of the time in a 3:1 ratio, who cares much about tradition anyway and many people put a little garlic powder in their salt. You might always use Hardcore Carnivore Black seasoning because it also helps you get a head start on the bark. If you want to try something new, you can use a slather of mustard to stick your seasoning to the meat.

How to smoke beef ribs:

This is the part that is the least hard. For beef ribs, you can use an offset smoker set to about 300°F. They can handle the higher temperatures. Then cook them until they are between 206 and 210 degrees Fahrenheit. Use a Thermapen to check temperatures inside and a Smoke to check the temperature of the pit. That will take about 6 hours for a 4.5-pound rack of chuck ribs. But when you smoke something, you cook by how it feels and how hot it is, not by how long it takes. Like most barbecue, you’ll think it’s ready before it really is. Even though 80% of the rib plate is tender, there will be a few spots that are still a little tough. Keep cooking and wait until the whole thing is the same consistency as warm butter. The extra time will be well worth it.

For more information on Texas beef ribs, visit – Roguecookers.