Zesty Texas Short Ribs Recipes

TEXAS-STYLE BEEF RIBS

Steps:

• In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
• Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
• Preheat one side of grill to medium-low (250 - 300 degrees).
• Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.
• Mopping Sauce:.
• In a small bowl, combine ketchup, vinegar, Worcestershire, onion powder, garlic powder, and cumin. Store in the refrigerator for up to 1 week.

ZESTY BEEF SHORT RIBS

Steps:

• After trimming fat from meat, place in 4 quart Dutch oven or stock pot.
• Add enough water to cover meat.
• Bring water to boiling and then reduce heat to a simmer and cover.
• Simmer until meat is tender, approximately 1 1/2 to 2 hours.
• Drain.
• Combine ketchup, chili sauce, molasses, lemon juice, mustard and red pepper in a separate bowl.
• Toss ribs into sauce and place on unheated rack of a broiler pan.
• Make sure the beef is well coated.
• Broil 5 inches from heat for 10 minutes or until heated through, turning often and brushing with remaining sauce.
• Any remaining sauce can be heated and served with the ribs.

TEXAS BBQ BEEF RIBS

Steps:

• Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
• Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
• Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
• Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
• Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
• Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
• Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.