• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Texas Barbecued Beef Ribs

From

June/July 2009

Texas Barbecued Beef Ribs

Traditional Texas barbecued beef ribs are placed in pits for up to 10 hours. The low heat and smoke slowly permeate the meat, melting away fat, building flavor, and creating unforgettable crust. We wanted to streamline our recipe for Texas Barbecued Beef Ribs to work on our backyard grill without shortchanging the ribs. Our beef ribs contained a lot of connective tissue, or collagen, which needed a steady supply of low heat to break down and tenderize. Since we didn’t want to spend a full day smoking our ribs, we turned to a surprising technique: steaming. To speed things up before smoking on the grill and to tenderize the meat, we steamed the ribs in the oven on a tray of water covered with aluminum foil. After steaming, we smoked the ribs on the grill over indirect heat (banking all the coals to one side of the grill and placing the ribs on the empty side) using wood chips to duplicate the smoke of a pit. The surface of the meat dried and formed a spicy, crusty bark.

Serves 4

Beef ribs are sold in slabs with up to 7 bones, but slabs with 3 to 4 bones are easier to manage on the grill. If you cannot find ribs with a substantial amount of meat on the bones, don’t bother making this recipe.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.