Bryan Roof visits El Paso, Texas and shares his version of Texas-Style Smoked Beef Ribs with host Bridget Lancaster. Equipment expert Adam Ried shares his top picks for charcoal. Toni Tipton-Martin discusses the history of self-rising flour, and Lawman Johnson makes host Julia Collin Davison Easy Blueberry Cobbler.
Get our Texas Style Smoked Beef Ribs Recipe:
Learn more:
Get our Blueberry Cobbler recipe:
Buy our winning chefs knife:
Buy our winning non-stick skillet:
Buy our winning Dutch oven:
Buy our best-buy classic dutch oven:
Buy our winning tongs:
Buy our winning whisk:
Buy our winning 7 Quart Stand Mixer:
Buy our winning baking sheet:
Buy our winning wire rack:
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:
20 Comments
Leave a Reply
You must be logged in to post a comment.
They may want to adjust air vents on bottom so it doesn't run too hot but the ribs looked like they came out great.
I have only eaten beef no pork my entire 60 years. You have to skin those ribs so the smoke can actually get to the ribs and may be so you can actually bite those ribs!
Those ribs have more rights than the women who live in that Gilead state!
Burnt wood smoke is the same no matter what wood no one can ever tell the diff
I don't like blueberries, but mercy if Lawman cooked it for me, I'd eat it!😂
210 deg is a fine starting point, but bbq is not done until a probe goes through it like going through butter. BBQ is not a temp thing!!
more food for thought *pun intended*, there is the belief paint and glue can sneak it's way into the briquettes due to where some companies source the saw dust.
The cooking results between lump and briquettes are generally the same, but I still prefer lump because there’s far less ash to clean after the cook is done.
19:09 clack clack!
Not everyone has the Luxury to be able to barbecue or grill of any kind were they living. 👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿
No tallow??
The pictures of people you showed were cool! The blonde lady reminded me of Margaret Thatcher.
Oh yum, I'm hungry for ribs and cobbler! Looks delicious.
We’ve already seen this.
Didn't we see this already??
Nobody's layering or shingling charcoal briquettes. You can also just light them and push them out of the way like a normal person. Bryan would over complicate drinking a glass of water if given the chance.
Ribs looks good.
9:38 dawg… you do this AFTER your last cook… so that this cooks drip pan dont end with crap thats been caked on for days or weeks… but eh free flavor
Damn it, thought I was going to get first comment
First