Smoked Texas Beef Ribs
Smoked Texas Beef Ribs, a Texas Favorites beef recipe, ready in 420 minutes, serves 8 Servings.
Cook Time: 7 hrs
Servings: 8
Ingredients: 3
Ingredients
Preparation
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Step 1
Season Beef Ribs generously with salt and pepper.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step 3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
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Step 6
Place Beef Ribs on cooking grate, bone side down, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the Beef Rib sparingly throughout the cooking process. The ideal finished internal temperature is 195°F-205°F. About 5-7 hours.
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Step 7
Remove Beef Ribs from smoker and allow to rest (Minimum 30 minutes).
Nutrition Information
Nutrition information per serving: 388 Calories; 205 Calories from fat; 22.8 g Total Fat (9.8 g Saturated Fat; 12.0 g Monounsaturated Fat); 172 mg Cholesterol; 1633.1 mg Sodium; 1.2 g Total Carbohydrate; 0.4 g Dietary Fiber; 44.8 g Protein; 5.7 mg Iron; 719.2 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 16.6 mg Niacin (NE); 0.7 mg Vitamin B6; 7.8 mcg Vitamin B12; 18.5 mg Zinc; 48.9 mcg Selenium; 165.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium and Choline. It is a good source of Potassium and Thiamin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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