Texas-Style Smoked Beef Ribs
Why This Recipe Works
The best versions of these massive Texas-style smoked beef ribs have a dark, peppery crust and a pink smoke ring surrounding succulently tender beef. We started with a special order at the butcher, requesting two racks of beef plate ribs, each with 1 to 1½ inches of meat on top of the bone to ensure they wouldn't shrivel down during cooking. To smoke them on a charcoal grill, we used a grill setup called a charcoal snake. This C-shaped array of smoldering briquettes provided low, slow, domino-like indirect heat to the meat for upwards of 6 hours. Arranging five wood chunks on top of the charcoal snake provided steady smoke to infuse the meat with flavor. Cooking the ribs all the way to 210 degrees ensured ultratender, juicy beef.