Ingredients:
– 4 beef short ribs (plate ribs)
– 2 tablespoons kosher salt
– 2 tablespoons coarse black pepper
– 1 tablespoon garlic powder
– 1 tablespoon smoked paprika
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper (optional, for heat)
– Yellow mustard (for coating)
– Wood chips or chunks (oak or hickory work well)
Directions:
1. Preheat your smoker to 250°F (120°C). If needed, soak wood chips or chunks for 30 minutes before starting.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper (if using) to create a rub.
3. Coat the beef ribs lightly with yellow mustard, then generously season all sides of the ribs with the rub mixture. Let the ribs sit at room temperature while the smoker heats up.
4. Place the ribs in the smoker, bone-side down, and insert a meat thermometer into the thickest part of one rib.
5. Smoke the beef ribs at 250°F for 6-8 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender. Add wood chips or chunks as needed to maintain a steady smoke.
6. Once done, remove the ribs from the smoker and wrap them in butcher paper or foil. Let them rest for 30 minutes before slicing.
7. Slice between the bones and serve the smoked beef ribs with your favorite BBQ sides.
To serve:
Serve Texas-Style Smoked Beef Ribs with coleslaw, potato salad, or cornbread for a true Texas BBQ experience.
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Resting Time: 30 minutes | Total Time: 7-9 hours
