Texas Style Beef Ribs



These Texas Style Beef Ribs are a barbecue masterpiece, featuring a flavorful rub, a tangy mop sauce, and hours of slow smoking for tender and mouthwatering ribs. Perfect for a backyard BBQ or any occasion!

Ingredients:
  • 4 lbs beef ribs
  • 1/4 cup coarse salt
  • 1/4 cup black pepper
  • 1/4 cup paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup yellow mustard

Instructions:

Preheat your smoker to 250F 120C

In a bowl, combine salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create the rub

Rub the mixture generously over the beef ribs, ensuring even coverage

Place the ribs on the smoker grates bone side down and smoke for 3 hours

Mix apple cider vinegar, Worcestershire sauce, and yellow mustard in a bowl to create the mop sauce

After the initial smoke, baste the ribs with the mop sauce every 30 minutes for the next 2 hours

Wrap the ribs in foil and return them to the smoker for an additional 2 hours

Carefully unwrap the ribs and smoke for an additional 1 hour to enhance the bark

Remove the ribs from the smoker, let them rest for 15 minutes, and then slice between the bones

Serve the Texas Style Beef Ribs with your favorite BBQ sides and enjoy!


Comments

Post a Comment

Popular posts from this blog

Harissa Tomato Soup + Za'atar Roasted Parsnip Fries

Image
A comforting and flavorful vegan meal featuring a spicy harissa tomato soup paired with crispy za'atar roasted parsnip fries. Ingredients: For Harissa Tomato Soup: 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 2 tbsp harissa paste 1 can 28 oz diced tomatoes 4 cups vegetable broth Salt and pepper to taste For Za'atar Roasted Parsnip Fries: 4 large parsnips, peeled and cut into fries 2 tbsp olive oil 2 tbsp za'atar seasoning Salt to taste Instructions: Melt the butter in a big pot over medium-low heat Add the olive oil and stir it around Put in the chopped onion and cook it until it turns clear Put in the harissa paste and chopped garlic Cook for one more minute Place tomato slices and vegetable broth in the pan Turn the heat down to low and let it cook for 15 to 20 minutes Blend the soup until it's smooth, either...
Read more

Raw Vegan Winter Cheesecake

Image
With a creamy cashew filling and a nutty crust, this raw vegan cheesecake is the perfect treat for winter. It doesn't have any sugar or gluten and is full of flavor. Ingredients: 2 cups raw cashews, soaked overnight 1/2 cup coconut oil, melted 1/2 cup maple syrup 1/4 cup lemon juice 1 tsp vanilla extract 1/4 tsp salt 1/2 cup water 1 cup almonds 1 cup dates, pitted 1/2 cup shredded coconut Instructions: Put dates, almonds, and shredded coconut in a food processor and blend them together until the mixture forms a ball To make the crust, press the mixture into the bottom of a cake pan that has been lined Cashews that have been soaked should be mixed with coconut oil, maple syrup, lemon juice, vanilla extract, salt, and water in a blender Mix until it's smooth Cover the crust in the cake pan with the filling Put the cake pan in the freezer for at least fo...
Read more

Jicama and Turnip Slaw

Image
What a cool and crunchy salad! This Jicama and Turnip Slaw is great as a light and healthy side dish. Putting jicama and turnips together in slaw is a new way to make it, and the dressing of lime juice and honey makes the flavors go well together. Ingredients: 1 medium jicama, peeled and julienned 2 small turnips, peeled and julienned 1/2 red onion, thinly sliced 1/2 cup cilantro leaves, chopped 1/4 cup lime juice 2 tablespoons olive oil 1 tablespoon honey Salt and pepper to taste Instructions: Put the julienned jicama, turnips, and thinly sliced red onion in a large bowl Mix the honey, olive oil, lime juice, salt, and pepper in a separate small bowl using a whisk Add the dressing to the jicama and turnip mix and toss to cover everything Add the chopped cilantro leaves to the slaw and mix them in slowly Put the slaw in the fridge for at least 30 minutes before you serve ...
Read more