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    Home » Recipes » Grilling Recipes

    Texas Style Barbecue Beef Ribs

    | Yield | August 6, 2015 | Updated: July 5, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    As far as I’m concerned, the best BBQ is the kind you have in front of you. Right here right now. But these are dang good anytime.

    Beef Ribs, baked beans, cornbread, what more could a girl want? Heck, throw in some coleslaw and we'll call it a balanced meal.

    We could spend all day arguing about what kind of ribs are the best. Are we talking like mama made them, slathered in sauce, dry rub, smoked, boiled, char-grilled, or hell, oven roasted? We could agree to disagree on regional rubs or sauce profiles. We could go over the pro’s and con’s to mopping or wrapping in foil.

    I get it. I am a girl. I can’t possibly know anything about barbecue. I’ll just get back in the kitchen and bake you a cupcake….

    And I’ll be nibbling on these ribs the whole time because as far as I’m concerned, the best BBQ is the kind you have in front of you. Right here right now that’s these Texas ribs.

    So, don’t spend all day bickering. Grab some ribs and get to work. Cuz I’m ready to eat.

    Though, I would like a cupcake too. No lie.

    Texas Style Barbecue Beef Ribs | Kita Roberts GirlCarnivore.com

    Rather than fight over which ribs are best, why not give them all a try? I’m all for firing up that grill and doing it every week! Try these out!

    • Easy Vertical Smoked Ribs
    • Spicy Smoked Pork Ribs
    • Beginner Dry Rub Smoked Pork Ribs

    If you’ve tried my Texas Style Barbecue Beef Ribs or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Texas Style Barbecue Beef Ribs | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Texas Style Barbecue Beef Ribs

    These beef ribs are started in the oven and finished off over a smoky charcoal grill. Perfect for beginners or those who just don’t have the patience to watch the temp outdoors for a few hours before dinner. The flavor is spot on, even without the long smoke. Look for short stout slabs of beef back ribs with a good heft of beef on them. Longer slabs are hard to wrangle on and off the grill.
    Author: Kita Roberts

    Ingredients

    • 3 tbs brown sugar
    • 4 teas chili powder
    • ½ teas cayenne
    • 1 tbs salt
    • 2 teas pepper
    • 5 lbs beef rib slabs about 3 to 4 ribs each slab – go for short ones to better manage on the grill
    • Sauce if desired for serving

    Instructions

    • Whisk the brown sugar, chili powder, cayenne, salt and pepper in a bowl. Pat the ribs dry with a paper towel and sprinkle a heavy coat of the rub over each of the slabs. Wrap tightly in plastic wrap and place in fridge for 4 to 24 hours.
    • When ready to cook, preheat your oven to 300 degrees F. Arrange a wire baking rack in a pan and place just enough water to cover the bottom in. Arrange the ribs on top. Cover the whole thing with foil and carefully slide into the oven. Bake for about 2 hours, the beef will begin to pull from the bones.
    • Soak your wood chips according to manufacturer and drain. Place in an aluminum foil packet and cut a few slits into the foil. Heat your charcoal grill for indirect heat and arrange the foil packet over the hot coals on one side of the grill. Allow to heat and smoke, covered for 5 minutes.
    • Grease the cooking grate and toss the ribs on the cooler side of the grill, and grill with the lid down, flipping once or twice through cook time, for the next hour to 1 ½ hours . Ribs will be lightly charred. Allow to rest for 10 minutes in foil before dishing out.

    Notes

    Cook’s Illustrated Summer Grilling 2011
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Just look how these Texas Style Barbecue Beef Ribs pull apart! you better grab some.
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Whitney says

      August 23, 2015 at 2:23 pm

      Love the look of your blog!! (and the look of these ribs). Looking forward to your future posts 🙂

      Reply

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    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

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