Texas-Style Barbecued Beef Ribs

Ingredients

4 teaspoons chili powder
2 teaspoons salt
1-1⁄2 teaspoons pepper
1⁄2 teaspoon cayenne pepper
4 (1-1⁄4-pound) beef rib slabs, trimmed
2 cups wood chips, soaked in water for 15 minutes and drained
1 recipe BARBECUE SAUCE FOR TEXAS-STYLE BEEF RIBS

Instructions

Combine chili powder, salt, pepper, and cayenne in bowl. Pat ribs dry with paper towels, rub evenly with spice mixture, and let sit at room temperature for 1 hour.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour into a steeply banked pile against 1 side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 250 and 300 degrees.)
Clean and oil cooking grate. Place ribs meat side down on cool side of grill (the ribs may overlap slightly). Cover (position lid vent over meat if using charcoal) and cook for 1 hour.
If using charcoal, remove cooking grate and add 20 new briquettes; set cooking grate in place. Flip ribs meat side up and rotate racks. Cover (position lid vent over meat if using charcoal) and continue to cook until meat begins to pull away from bone, 1-1⁄4 to 1-1⁄2 hours longer.
Transfer ribs to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Cut ribs between bones and serve, passing sauce separately.

Texas-Style Barbecued Beef Ribs

Ingredients

Instructions

Tags

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