As with many other great things in life, the best way to cook Beef Ribs is to keep it simple.
You're really looking for the beef flavor to dominate when you cook these ribs with any seasonings only there to support and complement the beef.
That's why the only rub we use on these is simply salt and pepper.
The finishing basting sauce is applied during the last half hour of cooking and none of the flavors dominate the beef.
As a matter of fact, you can gauge the punch you pack with this sauce by adding more or less of the chipotle pepper.
Cook the beef ribs low and slow, around 225F to 250F for 3 hours or so and the meat is very tender but not falling off the bone.
That's when the true Texas beef flavor really shines through.
Prep time: 20 minutes
Cook time: 3 hours
Indirect Heat: 225F - 250F
What you'll need:
Tip: Try Heinz Chili Sauce instead of the plain ketchup.
Trim any excessive fat from the beef ribs.
If the back of the ribs still has a thin membrane then remove that too.
In a small bowl combine the 2 tablespoons black pepper with 2 tablespoons salt.
Rub this mixture all over the ribs, cover them with plastic wrap and set them aside.
In a small saucepan combine the chopped onion (or shallots), bourbon, honey, ketchup (or chili sauce), chili powder, dry mustard and garlic.
If using a 4 oz can of green chili peppers then add them all without draining.
If using a 4 oz can of chipotle peppers then add 1/4 the can to start.
Add more chipotle after tasting the sauce if you want the beef ribs spicier.
Bring the sauce to a boil and then reduce the heat. Let it simmer uncovered for 10 to 15 minutes until it reaches the thickness you're happy with.
Stir occasionally until done.
Preheat your BBQ or grill and set up for indirect cooking.
With the BBQ at high heat arrange the drained wood chips on the coals (or if using gas grill in smoker box or smoking pouches)
Place the disposable aluminum pan 3/4 filled with water under the cooking grate.
Place the ribs in a rib rack on the grate over the pan to cook (or bone side down on the grate over the pan).
Close the lid and lower the temperature to 225F - 250F.
Cook for about 2 1/2 hours and then begin basting the ribs with the sauce a few times during the last 1/2 hour of cooking.
Remove the cooked beef ribs and serve with any remaining sauce.
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