Texas-Style Barbecued Beef Ribs on a Gas Grill Recipe
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Category: |
Category: |
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Barbecue Ribs |
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Ingredients: |
Ingredients: 4 Tsp. Chili Powder
½ Tsp. Cayenne
2 Tsp. Table Salt
1½ Tsp. Ground Black Pepper
3-4 Beef Rib Slabs (3 to 4 ribs per slab, about 5 lb. total)
2 (3-inch) Wood Chunks
1 Recipe Barbecue for Texas-Style Beef Ribs
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Directions: |
Directions:1. Mix chili powder, cayenne, salt, and pepper in small bowl; rub ribs evenly with spice mixture. Let ribs stand at room temperature for 1 hour.
2. Cover 3 cups wood chips with water; soak 30 minutes, then drain. Drain chips and place in foil tray. Place foil tray with soaked wood chips on top of primary burner. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes (if chips ignite, extinguish flames with water-filled squirt bottle). Scrape cooking grate clean with grill brush; turn off burners without wood chips. Position oven thermometer and ribs, meat side down, on cool side of grill. Cover and cook 1¼ hours, checking grill temperature every 15 minutes and adjusting lit burner as needed to maintain temperature of 250 to 300 º F.
3. Using tongs, flip ribs meat side up and rotate so that edges once closest to lit burner are now furthest away. Cover and continue to cook and check/adjust grill temperature until dinner fork can be inserted into and removed from meat with little resistance, meat pulls away from bones when rack is gently twisted, and meat shrinks ½ to 1 inch up rib bones, 1 to 1½ hours longer. Transfer ribs to cutting board and let rest for 5 minutes; using chef's knife, slice between bones to separate into individual ribs. Serve with sauce. |
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Barbecue Sauce for Texas-Style Beef Ribs |
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Ingredients: |
Ingredients: 2 Tbsp. Unsalted Butter
¼ Cup Minced Onion
1 Medium Garlic Clove, minced or pressed through garlic press (about 1 tsp.)
1½ Tsp. Chili Powder
2 Cups Tomato Juice
¾ Cup Distilled White Vinegar
2 Tbsp. Worcestershire Sauce
½ Tsp. Powdered Mustard mixed with 1 Tbsp. Water
1 Tsp. Minced Chipotle Chile in Adobo
2 Tbsp. Mild or Dark (not Blackstrap) Molasses
1½ Tsp. Table Salt
¼ Tsp. Ground Black Pepper
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Directions: |
Directions:1. Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, ½ cup vinegar, Worcestershire sauce, mustard mixture, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1½ cups, 30 to 40 minutes.
2. Off heat, stir in pepper and remaining ¼ cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.) |
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Number Of
Servings: |
Number Of
Servings:4 Servings |
Personal
Notes: |
Personal
Notes: Recipe from Cook's Illustrated (2006).
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