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Topic: Tips on making Texas style BBQ beef ribs  (Read 1436 times)
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« on: August 30, 2012 07:21:45 AM »

Back from my trip to Raleigh, N.C. Had some great pork BBQ, but was wanting some BBQ beef when I got back to Cowtown.
So I made some Texas style BBQ beef ribs.

If you are used to cooking pork ribs and never had much luck with beef, here are a few tips.

1. Cook them low and slow if you want juicy, tender ribs. I BBQ my ribs at 225F for 3 to 5 hours and pull them when the meat thermometer slides through the rib meat with little or no resistance. The internal temperature of the rib meat should be somewhere between 190-210F. A lot of folks pull their ribs at 180F. While that may be fine for pork ribs, beef ribs need to go to at least 190F to be tender, and sometimes all the way to 210F.

2. Skip wrapping the ribs in foil. When I fix pork ribs, I wrap them in foil for 30 minutes to an hour toward the end of the smoking to help tenderize them. But with beef ribs, this process just makes a mess of the rack, and the meat shrinks so much that the ribs start to come apart. Just cook them at a low temp and mop them with a sauce to keep them moist.

3. Mop for moisture. Since I am skipping the wrap, I make a mop sauce from beer, onions, vinegar and a little rub, and mop the ribs once an hour.

More tips, pictures and recipe here.

Oh, be sure to get a rack that has some meat on the bones, this rack was a little over 5 pounds.

Steve from Cowtown (Fort Worth)
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« Reply #1 on: August 30, 2012 07:41:52 AM »

looks tasty!  thanks for sharing! Cheesy

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« Reply #2 on: August 30, 2012 07:50:41 AM »

Looks good! Properly done beef ribs trump pork anytime!!!!

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« Reply #3 on: August 30, 2012 09:51:48 AM »

how do you get that dark crust? Is that from cooking them low and slow with the sauce?   I am sooo salivating right now.

Also, reading your blog, I don't have a smoker (maybe where the dark color comes from on top?) can this be done in a regular oven?
« Last Edit: August 30, 2012 09:54:17 AM by SunflowerSmiles » THIS ROCKS   Logged

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« Reply #4 on: August 30, 2012 12:24:05 PM »

You can also cook the ribs in an oven or on the grill. If you are cooking them on the grill, make sure to use indirect heat and make a aluminum foil pouch with some wood chips in it to add some smoke.

If cooking in the oven I would rub a little liquid smoke on the ribs before putting on the rub. Be sure to have a pan under the oven rack to collect the dripping or you will end up with a mess in the oven.

The crust color is partly from the rub and the smoke.

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« Reply #5 on: August 30, 2012 04:37:33 PM »

Oooh, wow.  YUM!  Thank you so much for sharing.

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