Texas-Style Smoked Beef Ribs
Instructions
- 1
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better grip.
- 2
Pat the ribs completely dry with paper towels.
- 3
Brush a thin layer of yellow mustard all over the ribs as a binder for the rub.
- 4
Mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl to create the dry rub.
- 5
Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
- 6
Prepare your smoker for indirect cooking at 250°F (120°C). Add soaked wood chips to the smoker box.
- 7
Place ribs bone-side down on the grates, away from direct heat.
- 8
Smoke for 3 hours without opening the lid, maintaining steady temperature.
- 9
Mix apple cider vinegar and beef broth in a spray bottle. After 3 hours, spray ribs every 45 minutes to keep moist.
- 10
Continue smoking for another 2-3 hours until the meat pulls back from the bones about 1/2 inch and internal temperature reaches 203°F (95°C).
- 11
Test for doneness by lifting the ribs with tongs from one end - they should bend 90 degrees without breaking.
- 12
Remove from smoker and let rest for 15 minutes wrapped loosely in foil before slicing between the bones.
- 13
Serve immediately while hot and juicy.
Chef's Note
"The key to perfect smoked beef ribs is patience - low and slow is the way to go. Look for the meat pulling back from the bones as your visual cue for doneness. If you don't have a smoker, you can achieve similar results in your oven at 250°F with liquid smoke added to your spritz."
