YT Recipe

Texas Beef Ribs On The Pellet Grill

Texas Beef Ribs On The Pellet Grill is a medium American recipe that serves 4. 350 calories per serving. Recipe by Chuds BBQ on YouTube.

Prep: 15 min | Cook: 8 hrs 25 min | Total: 9 hrs 10 min

Cost: $42.94 total, $10.74 per serving

Ingredients

  • 3 lb Beef Short Ribs (USDA‑prime plate short ribs, 3‑bone rack, keep most of the fat cap)
  • 2 tbsp Black Pepper (Coarse 160‑mesh, freshly cracked)
  • 1 tbsp Kosher Salt (Diamond Crystal style, coarse)
  • 1 tsp Granulated Garlic (Fine granules, not powder)
  • 2 tbsp Taco Bell Fire Sauce (Used as a slather for tacky coating)
  • 1 tsp Seasoned Salt (Optional, adds extra salty pop)
  • 1 sheet Aluminum Foil (Large sheet for wrapping ribs after cook)

Instructions

  1. Trim Fat and Silver Skin

    If desired, trim a small portion of the fat cap and remove any silver skin from the ribs; leave most intramuscular fat for flavor.

    Time: PT5M

  2. Pat Dry

    Pat the ribs completely dry with paper towels to help the slather and rub adhere.

    Time: PT2M

  3. Apply Slather

    Brush both sides of the ribs with 2 Tbsp Taco Bell Fire Sauce, spreading a thin, tacky layer.

    Time: PT3M

  4. Mix SPG Rub

    Combine 2 Tbsp coarse black pepper, 1 Tbsp kosher salt, and 1 tsp granulated garlic in a small bowl.

    Time: PT2M

  5. Season Ribs

    Coat the ribs generously with the SPG rub on all sides, pressing it into the meat and into the crevices around the bones.

    Time: PT5M

  6. Preheat Grill and Load Smoke Tube

    Preheat the pellet grill to 180 °F, place a smoke tube filled with wood pellets on the grill, and let the grill stabilize.

    Time: PT15M

    Temperature: 180°F

  7. Place Ribs on Grill

    Arrange the ribs bone‑side down in the center of the grill, close the lid, and start the smoke timer.

    Time: PT5M

    Temperature: 180°F

  8. Smoke Low and Slow

    Smoke the ribs at 180 °F for about 6 hours, monitoring internal temperature with the probe thermometer.

    Time: PT6H

    Temperature: 180°F

  9. Flip Ribs

    After roughly 5‑6 hours, flip the ribs to expose the other side to direct heat and continue smoking.

    Time: PT5M

    Temperature: 180°F

  10. Increase Temperature to Finish

    Raise the grill temperature to 225 °F and continue cooking until the internal temperature reaches 200‑205 °F (approximately 2 hours).

    Time: PT2H30M

    Temperature: 225°F

  11. Wrap and Rest

    Remove ribs, wrap tightly in aluminum foil, and let rest for 30 minutes before slicing.

    Time: PT30M

  12. Slice and Serve

    Unwrap, slice between the bones, and serve hot. Enjoy the smoky, bark‑y, juicy short ribs!

    Time: PT5M

Nutrition Facts

Calories
350
Protein
25 g
Carbohydrates
2 g
Fat
25 g
Fiber
0 g

Dietary info: Gluten-Free, Nut-Free, Dairy-Free

Allergens: None

Last updated: April 16, 2026

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Texas Beef Ribs On The Pellet Grill

Recipe by Chuds BBQ

Texas‑style smoked beef short ribs cooked on a pellet grill. USDA‑prime plate short ribs are seasoned with a classic SPG rub (salt, pepper, garlic) and a thin slather of Taco Bell Fire Sauce, smoked low and slow at 180°F, finished at 225°F, then wrapped and rested for juicy, bark‑y perfection.

MediumAmericanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
6h 57m
Prep
2h 50m
Cook
1h 10m
Cleanup
10h 57m
Total

Cost Breakdown

$42.94
Total cost
$10.74
Per serving

Critical Success Points

  • • Trim Fat and Silver Skin
  • • Apply Slather
  • • Season Ribs
  • • Maintain Grill Temperature (180°F then 225°F)
  • • Wrap and Rest

Safety Warnings

  • • Use heat‑resistant gloves when handling the hot grill and foil-wrapped ribs.
  • • Be careful of steam when opening the foil after resting.
  • • Never leave the hot grill unattended.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of smoked beef short ribs in Texas barbecue cuisine?

A

In Texas, beef short ribs—often called “dino ribs” or “plate ribs”—are a staple of traditional barbecue, representing the rugged, meat‑focused heritage of the Lone Star State. They are prized for their rich marbling and are typically smoked low and slow to develop a deep bark and smoky flavor, embodying the classic Texas pitmaster ethos.

cultural
Q

What are the traditional regional variations of beef short ribs within Texas barbecue?

A

East Texas pitmasters may use a sweeter, tomato‑based sauce, while Central Texas focuses on a simple salt‑pepper‑garlic rub and wood smoke. West Texas (cowboy style) often cooks ribs over direct fire for a charred exterior, whereas Hill Country chefs favor a low‑and‑slow smoke with a modest amount of mesquite or oak.

cultural
Q

How is smoked beef short ribs traditionally served in Texas barbecue restaurants?

A

They are usually served as a standalone main course, sliced between the bones, accompanied by pickles, onions, and a slice of white bread or a side of beans. Some establishments pair them with a tangy vinegar‑based sauce, but the focus remains on the meat’s natural flavor and bark.

cultural
Q

During which occasions are beef short ribs commonly enjoyed in Texas culture?

A

Beef short ribs are popular at backyard cookouts, county fairs, and barbecue competitions. They also appear at holiday gatherings such as Fourth of July picnics and Thanksgiving barbecues, where the rich, smoky meat complements other traditional sides.

cultural
Q

What makes the SPG rub (salt, pepper, garlic) special for Texas‑style beef ribs?

A

The SPG rub’s 2:1 pepper‑to‑salt ratio creates a bold, peppery crust while the coarse kosher salt enhances moisture retention. Granulated garlic adds subtle aromatics without overpowering the beef, allowing the smoke to shine through—hallmarks of authentic Texas barbecue seasoning.

cultural
Q

What are the most common mistakes to avoid when making smoked beef short ribs on a pellet grill?

A

Common errors include trimming too much fat (which reduces flavor), applying a thick slather that prevents the rub from forming a bark, opening the grill lid too often (causing temperature swings), and not allowing the ribs to rest after cooking, which can cause juices to run out when sliced.

technical
Q

Why does this recipe use a thin slather of Taco Bell Fire Sauce instead of mustard on beef short ribs?

A

Bradley Robinson found that the fire sauce’s tacky consistency adheres well to the rib’s membrane and adds a subtle heat without overwhelming the SPG rub. Mustard is traditional for pork, but the sauce complements beef’s richer flavor profile while still helping the rub stick.

technical
Q

Can I smoke the beef short ribs ahead of time and how should I store them?

A

Yes, you can smoke the ribs fully, then wrap them tightly in foil and refrigerate for up to 3 days. Reheat gently in a 250 °F oven or on the grill for 20‑30 minutes before serving to retain moisture and bark texture.

technical
Q

What does the YouTube channel Chuds BBQ specialize in?

A

The YouTube channel Chuds BBQ, hosted by Bradley Robinson, specializes in practical backyard barbecue techniques, focusing on pellet grills, offset smokers, and low‑maintenance Texas‑style recipes such as brisket, ribs, and specialty rubs.

channel
Q

How does the YouTube channel Chuds BBQ's approach to Texas barbecue differ from other barbecue channels?

A

Chuds BBQ emphasizes simplicity and consistency, using readily available ingredients and tools like a smoke tube to boost flavor on pellet grills, whereas many other channels rely on more complex wood‑only setups or elaborate sauce recipes. Bradley’s style is geared toward home pitmasters seeking reliable results with minimal fuss.

channel
Q

What other Texas‑style barbecue recipes is the YouTube channel Chuds BBQ known for?

A

Chuds BBQ is known for its Texas‑style brisket rubs, pork shoulder (pulled pork) smoked on a pellet grill, chicken thighs with a dry rub, and specialty sauces such as the secret salt blend and steak rub featured in the channel’s spring‑cleaning sale.

channel
More like this:American RecipesMain Course RecipesMore by Chuds BBQ

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