Texas Barbecued Beef Ribs
Beef ribs are sold in slabs with up to 7 bones, but slabs with 3 to 4 bones are easier to manage on the grill. If you cannot find ribs with a substantial amount of meat on the bones, don’t bother making this recipe.
- 3 tablespoons brown sugar
- 4 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 teaspoons pepper
- 3 –4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total) (see note)
- 1 cup wood chips , soaked for 15 minutes
1.MAKERUBCombine sugar, chili powder, cayenne, salt, and pepper in bowl. Pat ribs dry with paper towels and rub sugar mixture all over ribs. (Ribs can be wrapped in plastic and refrigerated for 24 hours.)2.STEAMRIBSAdjust oven rack to middle position and heat oven to 300 degrees. Arrange ribs on wire rack set inside rimmed baking sheet. Add just enough water to cover pan bottom, then cover pan tightly with aluminum foil and bake until fat has rendered and meat begins to pull away from bones, about 2 hours.
3.SMOKERIBSTightly seal wood chips in foil packet and cut vent holes in top of packet. Open bottom vent on grill. Light about 100 coals; when covered with fine gray ash, carefully pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high, shut other burner[s] off.) Scrape cooking grate clean. Arrange ribs on cool side of grill and barbecue, covered, flipping and rotating slabs once, until ribs are lightly charred and smoky, about 1½ hours. Transfer to cutting board, tent with foil, and let rest 10 minutes. Serve.