Texas Style BBQ Beef Ribs

Ingredients

• 2 lb Beef Plate Short Ribs (bone‑in, trim excess external fat only if large pieces; leave membrane on for structure)
• 2 tbsp Black Pepper (coarse 16‑mesh, freshly cracked)
• 1 tbsp Kosher Salt (fine grain)
• 2 tbsp Leroy Lewis Beet Barbecue Sauce (used as a slather to add tackiness and color)
• 1 tbsp Olive Oil (optional if not using BBQ sauce for slather)

Instructions

1. Trim and Prepare Ribs

   Remove any large pieces of external fat; keep the membrane on the back for structural support.

   Time: PT10M

2. Apply Slather

   Brush the ribs with Leroy Lewis beet BBQ sauce (or a thin layer of olive oil/mustard) to create tackiness for the rub.

   Time: PT5M

3. Season with Rub

   Pat a mixture of 2 parts coarse black pepper and 1 part kosher salt onto all sides of the ribs. Do not massage aggressively; just press to adhere.

   Time: PT5M

4. Preheat Smoker

   Set the smoker to a steady 300°F (allow a range of 275‑315°F). Let it stabilize before adding meat.

   Time: PT15M

   Temperature: 300°F

5. Smoke the Ribs

   Place ribs on the smoker with the thick‑end of the bone facing the fire. Maintain 275‑315°F for 6‑8 hours, monitoring internal temperature.

   Time: PT8H

   Temperature: 300°F

6. Check Doneness

   When a probe inserted into the thickest part reads 190‑195°F, remove ribs from the smoker.

   Time: PT0M

7. Rest the Ribs

   Tent the ribs loosely with foil and let rest for at least 2 hours before slicing.

   Time: PT2H

8. Slice and Serve

   Using a sharp butcher knife, cut against the grain at a slight angle to maximize meat on each bone. Serve hot.

   Time: PT10M

Nutrition Facts

Calories

500

Protein

40 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g