Texas-Style Beef Ribs with Gulf Coast Smoke

Ingredients

• 2 racks Beef Ribs (Creekstone or IBP short ribs) (Bone‑in, about 5‑6 lb each, well‑marbled)
• 2 tbsp Coarse Kosher Salt (For the Texas rub)
• 2 tbsp Coarse Black Pepper (For the Texas rub)
• 4 tbsp Trifecta Seasoning Blend (Balanced mix of equal parts salt and sugar, adds color and bark)
• 1 cup Water (For the spritz mixture)
• 0.25 cup Worcestershire Sauce (4:1 water to Worcestershire spritz)
• 2 sheets Butcher Paper (Wrap ribs after cooking to rest)
• 0.25 cup Red Onion (Finely diced for pico de gallo)
• 1 cup Roma Tomatoes (Seeded and diced for pico de gallo)
• 0.25 cup Fresh Cilantro (Chopped for pico de gallo)
• 1 piece Jalapeño Pepper (Minced, seeds removed for moderate heat)
• 2 tbsp Lemon Juice (Freshly squeezed for acidity in pico)
• to taste Salt (for pico) (Season pico de gallo)

Instructions

1. Preheat the Grill

   Light the lump charcoal in a chimney starter, add a few pieces of post oak wood, and let the coals ash over. Set the Outlaw pellet grill to 300°F and let it stabilize.

   Time: PT20M

   Temperature: 300°F

2. Leave Ribs Whole

   Do not trim the fat cap; the thick fat renders into a velvety bark during cooking.

   Time: PT5M

3. Apply Texas Rub

   Generously coat all sides of the ribs with coarse kosher salt and coarse black pepper, pressing the seasoning into the meat.

   Time: PT5M

4. Add Trifecta Seasoning

   Sprinkle the trifecta seasoning blend over the ribs for additional color and a subtle sweet‑savory balance.

   Time: PT3M

5. Prepare Spritz Mixture

   In a spray bottle combine 1 cup water with ¼ cup Worcestershire sauce (4:1 ratio) and shake well.

   Time: PT5M

6. Place Ribs on Grill

   Lay the seasoned ribs directly on the grill grates in the middle zone, bone side down, and close the lid.

   Time: PT0M

   Temperature: 300°F

7. First Hour of Cooking

   Cook for 1 hour. At the 1‑hour mark add an extra post oak stick to maintain smoke.

   Time: PT1H

   Temperature: 300°F

8. First Spritz

   After 1½ hours, open the lid quickly and spritz the ribs with the water‑Worcestershire mixture.

   Time: PT2M

   Temperature: 300°F

9. Rotate Ribs

   Flip the ribs so the opposite side faces the heat source for even cooking.

   Time: PT2M

   Temperature: 300°F

10. Continue Cooking

    Cook for another 1 hour 30 minutes, spritzing again at the 3‑hour mark if desired.

    Time: PT1H30M

    Temperature: 300°F

11. Check Internal Temperature

    Insert a meat thermometer into the thickest part of the meat (away from bone). Target 203‑210°F for optimal tenderness.

    Time: PT5M

12. Wrap and Rest in Cooler

    Remove ribs, wrap each rack tightly in butcher paper, and place in an insulated cooler for 1 hour to finish cooking and soften the bark.

    Time: PT5M

13. Rest Ribs

    Let the wrapped ribs rest for a full hour before unwrapping and slicing.

    Time: PT1H

14. Slice and Serve

    Unwrap, slice between the bones, and arrange on a platter. Serve with fresh pico de gallo on the side.

    Time: PT10M

15. Prepare Pico de Gallo

    Combine diced red onion, diced Roma tomatoes, chopped cilantro, minced jalapeño, lemon juice, and a pinch of salt in a mixing bowl. Toss gently and let sit for 5 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

750

Protein

55 g

Carbohydrates

6 g

Fat

55 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef Ribs (Creekstone or IBP short ribs): Other beef short ribs
• Instead of Coarse Kosher Salt: Sea salt
• Instead of Coarse Black Pepper: White pepper
• Instead of Trifecta Seasoning Blend: Store‑bought BBQ rub
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Butcher Paper: Heavy‑duty aluminum foil
• Instead of Roma Tomatoes: Vine‑ripe tomatoes
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Outlaw Pellet Grill (or any pellet grill)
• Lump Charcoal
• Post Oak Wood
• Meat Thermometer (instant‑read)
• Spray Bottle
• Tongs
• Butcher Paper
• Cutting Board
• Sharp Chef’s Knife
• Mixing Bowl
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Apply Texas rub evenly to all surfaces
• Maintain a steady grill temperature of 300°F throughout the cook
• Spritz ribs at 1.5‑hour and 3‑hour marks to keep surface moist
• Rotate ribs once for even smoke exposure
• Check internal temperature reaches 203‑210°F before removing
• Wrap ribs in butcher paper and rest in an insulated cooler for 1 hour

Chef Tips from the Video

• Use a meat probe that stays in the ribs while cooking to monitor temperature without opening the lid
• Post oak gives a mild, sweet smoke ideal for Texas ribs; combine with a small amount of hickory for deeper flavor if desired
• Let the ribs rest in a cooler; the insulated environment mimics the classic Texas ‘holding box’ and keeps the bark crisp

Troubleshooting

Storage

Refrigerator: Store wrapped ribs in an airtight container for up to 4 days

Freezer: Wrap tightly in foil then freezer bag; freeze up to 2 months

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• Season the ribs up to 24 hours ahead and keep refrigerated
• Prepare the spritz mixture in a spray bottle the night before
• Pico de gallo can be diced and mixed up to 4 hours ahead; keep chilled

Frequently Asked Questions