Texas Style Beef Ribs

By barbsjustagirl

Grill It Magazine 2015

Ingredients

• 6-8 mesquite or hickory wood chunks
• 6 pounds beef back ribs (about 12 ribs)
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground black pepper
• 1 cup finely chopped onion
• 1/2 cup honey
• 1/2 cup ketchup
• 1 4 oz. can diced green chile peppers, underlined
• 1 Tbsp. chili powder
• 1/2 tsp. dry mustard
• 1 clove garlic, minced

Details

Adapted from savur.com

Preparation

Step 1

1. For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.

2. Trim fat from ribs. for rub, in a small bowl, combine salt and black pepper. Sprinkle evenly over ribs, rub in with your fingers.

3. For sauce in a small saucepan combine onion, honey, ketchup, undrained chile peppers, chili powder, dry mustard, and garlic. Bring to a boil reduce heat. Simmer uncovered for 10-15 minutes or until sauce reaches desired consistency, stirring occasionally.

4. In a smoker arrange preheated coals, rained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place ribs, bone sides down on grill rack over water pan (or place ribs in a rib rack, place rib rack on grill rack). Cover and smoke for 2-1/2 hours or until ribs are tender, brushing once with sauce during the last 15 minutes of smoking. Add additional coals and water as needed to maintain temperature and moisture. Serve any remaining sauce with ribs.