How to Make Texas-Style Smoked Beef Ribs

Byamazingfoodstv


The best versions of these massive Texas-style smoked beef ribs have a dark, peppery crust and a pink smoke ring surrounding succulently tender beef. We were inspired to create our own recipe in the test kitchen after trying them at Desert Oak Barbecue in El Paso, Texas.

Get our Texas Style Smoked Beef Ribs Recipe:
Learn more:

Buy our winning baking sheet:
Buy our winning chefs knife:
Buy our winning Charcoal Grill:
Buy our winning Grilling Tongs:
Buy our winning wood cutting board:

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at

If you like us, follow us:

source

Similar Posts

30 Comments

  4. So I suppose you could do the same thing with a rectangular charcoal grill. Are those Briquets self starting, because that was not a lot of paper under the chimney. They did not say.

  8. I started eating low carb 3/4 of the year and I've both lost weight and improved my overall health. I consume plenty of butter, beef, pork, along with seafood, chicken, and lots of vegetables. Never felt better.

    Well I do take breaks around the holiday and so I can have some pizza, pasta, and desserts occasionally… I feel like complete crap when I eat that stuff. Tons more inflammation and tired all the time.

  10. Good woman, right there! I rescued the exact same type Weber that someone abandoned in the mountains (a Smokey Joe). It was missing its grates, but that was an easy fix. I keep it at home for small cooks. It's what I learned how to BBQ on. It does a fantastic job and holds temperature amazingly well. Later, I also rescued a full size OG Weber 30" kettle that someone abandoned in a mini storage facility. I use that for full size cooks like ribs. Drilling a hole and adding a good thermometer in the lid is a must…make sure it's on the side of the lid that has the vent on it, as this is the side of the lid you position over the meat (coals on the opposite side of the grill). Learn caveman style on a Weber first. It's totally worth the time you spend understanding the craft.

  14. So those are worth $40 a pound in the restaurant??? It's not that difficult. Everybody makes BBQ seem like rocket science. There are dishes that are much more complicated and involved but can't come close to being charged $40 a pound.

  25. Ridiculously complicated. No one in Central Texas would do this "snake" thing. I know, I've lived in Austin 50 years and this is my first exposure to it and I laughed, and so did my GF. I suppose it keeps the entire unit from getting too hot, then the fat that renders out into the water pan catches fire and the lid blows off. It happens. C'est la vie.

  27. That is the thing about BBQ, you have to work your butt off and if you do everything perfectly you end up with something that is just okay especially when you compare it to other dishes/cuisines that are so much more tasty and way easier to make. If you want beef ribs find a nice French Bistro and get some short ribs served with polenta and haricot verts

Leave a Reply