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1900s-present - Central Texas pitmasters and German and Czech Texas meat-market barbecue traditions

Central Texas Beef Ribs

Name: Central Texas Beef Ribs
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 rack beef plate short ribs, 3 to 4 bones, about 5 pounds; 2 tablespoons kosher salt; 2 tablespoons coarse black pepper; 1 tablespoon mustard or hot sauce, optional binder; Post oak or other hardwood smoke; Butcher paper or foil, optional for wrapping

Central Texas beef ribs are a modern craft-barbecue showpiece rooted in the region's old beef barbecue culture. Plate ribs became especially visible through Texas barbecue joints that treated them like brisket on the bone: simple seasoning, post oak smoke, and patient cooking.

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Difficulty

Hard

Prep time

20 minutes

Cook time

7 hours

Total time

7 hours 20 minutes plus resting

Servings

4 to 6 servings

Region

Central Texas barbecue country

Era introduced

1900s-present

Introduced by

Central Texas pitmasters and German and Czech Texas meat-market barbecue traditions

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The Story

Central Texas barbecue prizes smoke, beef, and restraint. Beef ribs follow that logic at dramatic scale. The best-known version uses three-bone plate ribs with enough meat to slice like brisket, a coarse salt-and-pepper rub, and a long cook over post oak or similar hardwood. They are expensive and slow, so this is a special-occasion barbecue entry rather than a quick grilling recipe.

Ingredients

1 rack beef plate short ribs, 3 to 4 bones, about 5 pounds
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 tablespoon mustard or hot sauce, optional binder
Post oak or other hardwood smoke
Butcher paper or foil, optional for wrapping

Equipment

Skillet
Grill
Smoker
Instant-read thermometer
Aluminum foil
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Trim only loose fat and silverskin from beef ribs.
Coat lightly with mustard or hot sauce if using.
Season generously with salt and pepper.
Heat smoker to 250 F.
Smoke ribs bone side down until bark is dark and internal temperature is around 170 F.
Wrap in butcher paper or foil if bark is set and ribs need protection.
Continue smoking until probe-tender, often 200 to 205 F internal.
Rest at least 45 minutes.
Slice between bones and serve.

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Central Texas Beef Ribs

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The Story

Ingredients

Equipment

Directions

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