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Texas-Style Smoked Beef Short Ribs

Texas-style smoked beef short ribs are a true barbecue masterpiece, delivering bold, smoky flavors and melt-in-your-mouth tenderness. These massive ribs, often referred to as 'dino ribs,' are a staple of Texas barbecue, where simplicity in seasoning allows the rich beef flavor to shine. The slow smoking process, combined with a final resting period, ensures perfectly rendered fat and a juicy, succulent bite. Traditionally cooked over oak or hickory wood, these ribs develop a deep bark and an irresistible smoky aroma. Whether served at a backyard cookout or a barbecue feast, these ribs are guaranteed to impress with their size and flavor. Pair them with classic sides like coleslaw, pickles, and cornbread for an authentic Texas barbecue experience.

Main | Southern US | Dairy-Free | Diabetic-Friendly | Egg-Free | Gluten-Free | Keto | Nut-Free | Paleo | Shellfish-Free | Soy-Free | Whole30 | Beef Short Ribs | Smoked Meat Dish | Smoker | Thermometer | Wire Rack | Beef | Black Pepper | Salt | Marinating | Smoking | Barbecue | Slow
Time to complete

Prep

15min

Cook

6h

Wait

30min

Total

6h 45min

Ingredients (Makes 4 to 6 servings)

Dry Rub

  • 60 g (¼ cup) coarsely ground black pepper
  • 60 g (¼ cup) kosher salt
  • 10 g (1 tablespoon) garlic powder (optional)

Ingredients

  • 2 racks beef short ribs, 4-bones each, 25-30 cm (10-12 inches) square, membrane removed and hard fat cap trimmed to 3 mm (⅛ inch)
  • 3 to 4 chunks medium smoking wood, such as oak or hickory
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 25
  • Protein: 22
  • Carbohydrates: 1
  • Fiber: 0
Directions

Prepare the Dry Rub

  • 1. In a small bowl, mix together the black pepper, kosher salt, and garlic powder (if using).

Season the Ribs

  • 2. Generously coat the beef short ribs on all sides with the prepared rub, ensuring even coverage.

Set Up the Smoker

  • 3. Preheat the smoker or grill to 107°C (225°F). Add the smoking wood chunks once the temperature is reached, allowing them to ignite and produce smoke.

Smoke the Ribs

  • 4. Place the ribs in the smoker, meat side up, and smoke until an instant-read thermometer registers 74°C (165°F) in the thickest part of the ribs.

Wrap and Continue Cooking

  • 5. Wrap each rack tightly in butcher paper and return to the smoker. Continue cooking until the internal temperature reaches 85°C (185°F) and the meat offers no resistance when probed.

Rest and Serve

  • 6. Transfer the wrapped ribs to an empty cooler and let them rest for at least 30 minutes, up to 3 hours. Slice into individual bones and serve.
Cookix's Secrets

Alternative Seasoning

  • Add smoked paprika or cayenne pepper to the rub for a spicier kick.

Different Cooking Methods

  • If a smoker is unavailable, cook the ribs in an oven at 107°C (225°F) and finish them on a grill for a smoky crust.

Regional Twists

  • Try mesquite wood for a Southwestern-style smoky flavor.

Resting the Meat

  • Resting the ribs in a cooler allows the juices to redistribute, ensuring maximum tenderness.

Smoking Tips

  • Use post oak for an authentic Texas barbecue flavor, or hickory for a stronger smoky taste.

Temperature Accuracy

  • Use a high-quality instant-read thermometer to check doneness accurately.