Texas-Style Beef Short Ribs

Recipe

Main Dish
Texas-Style Beef Short Ribs

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3.72 out of 5 stars
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25 ratings

Recipe Data

4
Servings
12hr20min
Prep
22hr50min
Total

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    Description

    Marinated overnight and smoked low and slow...these fall-off-the-bone short ribs are totally worth the time. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4 to 5 lbs. Hy-Vee bone-in English-style beef short ribs, 4-to-6-inch long and 1-to-2-inches thick
    2 tsp. kosher salt
    Oak wood chips, or hickory wood chips
    1 tbsp. Hy-Vee brown sugar, packed
    1 tbsp. Hy-Vee chili powder
    1 tbsp. Hy-Vee coarse-ground black pepper
    2 tsp. That's Smart! garlic powder
    2 tsp. That's Smart! onion powder
    1 ½ tsp. Hy-Vee ground cumin
    1 tsp. Hy-Vee ground dry mustard
    ½ tsp. Hy-Vee cayenne pepper

    Things To Grab

    • Plastic wrap
    • Smoker
    • Small bowl
    • Paper towels
    • Meat thermometer
    • Aluminum foil
    • Heavy bath towel

    Directions

    1. Trim top fat from beef ribs to 1/4-inch thickness, if necessary. Leave membrane on the bones to keep meat intact. Rub kosher salt on ribs. Wrap ribs tightly in plastic wrap; refrigerate for 12 to 14 hours.

    2. Soak wood chips in very hot water for 10 minutes; drain. Preheat smoker according to manufacturer's directions to maintain a temperature between 220 and 225 degrees. Use wood chips and water pan as directed. 

    3. Combine brown sugar, chili powder, black pepper, garlic powder, onion powder, cumin, dry mustard, and cayenne pepper in a small bowl. Unwrap ribs; pat dry with paper towels. Rub seasoning all over ribs to coat well. 

    4. Place ribs, bone sides down, on rack in smoker directly over water pan. Cover or close smoker and smoke ribs for 8 to 10 hours or until meat thermometer, inserted in the thickest part of the meat but not touching the bone, reaches 200 to 205 degrees. Add additional soaked wood chips as needed to maintain smoke.

    5. Remove ribs from smoker. Wrap tightly in a doubled sheet of heavy foil, then wrap package in a heavy bath towel. Let rest at room temperature for 30 to 60 minutes. Cut ribs into pieces and serve warm.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 110mg
    • Sodium: 1030mg
    • Total Carbohydrates: 7g
    • Protein: 37g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Seasons July 2019