Texas Beef Ribs

Ingredients

• 1 beef plate short rib rack, about 4 bones
• 3 tablespoons coarse kosher salt
• 3 tablespoons coarse ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 cup beef stock, for spritzing
• 1/4 cup apple cider vinegar, for spritzing

Method

1. 1

   Trim the beef rib rack of excess surface fat and silver skin, leaving a thin fat cap. Remove the thin membrane from the bone side if still intact.

2. 2

   Pat the ribs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and cayenne.

3. 3

   Coat the ribs generously on all sides with the rub, pressing it into the meat. Let sit at room temperature for 30 minutes while the smoker heats.

   30:00 · Rest before smoking
4. 4

   Preheat a smoker to 250°F using oak or post oak wood for smoke.

   15:00 · Preheat smoker
5. 5

   Place the ribs bone-side down on the smoker grate. Smoke undisturbed, maintaining 250°F, until the internal temperature reaches 165°F, about 3 hours.

   3:00:00 · First smoke stage
6. 6

   Combine the beef stock and apple cider vinegar in a spray bottle. Spritz the ribs lightly every 45 minutes to keep the surface moist.

7. 7

   Continue smoking until the internal temperature reaches 203°F to 205°F and the meat has pulled back from the bone ends, about 3 more hours.

   3:00:00 · Second smoke stage
8. 8

   Remove the ribs from the smoker, wrap loosely in butcher paper, and rest for 30 minutes before slicing between the bones.

   30:00 · Rest after smoking