Beef Ribs on the Pellet Grill
Y'all can Make Accurate Texas Style Beef Plate Ribs Just as good as the BBQ Joints in Texas using your Pellet Smoker and a trivial bit of culinary know-how.
This Recipe will give you lot all the secrets to Making Real Deal Texas Beef Plate Ribs.
Looking for More than Smoked Beef Recipes Checkout Pulled Smoked Chuck Roast – BBQ Chuckies, Smoked Eye Circular westward/ Beef Au Jus, Smoked Beef Brisket
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Texas Style Beefiness Ribs Made Correct in Your Backyard!
Over the summer I had the opportunity to taste some of the world's best bbq joints in Austin Texas. The beef plate ribs at Terry Blacks were peculiarly amazing.
A single bone weighing in at only nether a pound looked like something of prehistoric folklore. The meat was fatty but melted in your mouth barely needing to chew.
The post oak commonly used in cardinal Texas gives the meat a subtle yet complex smoky flavour while preserving the natural season of the beefiness. The fact that the only seasoning used is common salt & pepper blows my heed.
Since I live 1500 miles from Austin I had to effigy out how to recreate these ribs using my pellet smoker at home.
To be honest the method for smoking beef ribs is very similar to smoked brisket. I jokingly refer to Beef Ribs as "Brisket on a Stick."
Ingredients for Texas Style Smoked Beef Ribs
Meat: For this recipe, I used viii lbs of beef plate ribs; specifically, two iv bone racks of plate ribs. If yous are looking for a recipe substitution or variation, you can also use pork ribs, chuck ribs, or dino ribs. The best fashion to find any of these cuts of meat is to finish by your local butcher shop.
Seasoning: Get the best flavor with 8 tbsp of salt, pepper, and garlic from Spiceology.
For Rub/Cooking: 4 tbsp of olive oil.
How to Make Texas Mode Beef Plate Ribs
Print Recipe
Preheat the smoker. Pre-heat your pellet smoker to 250 Degrees Fahrenheit.
Remove skin. If you lot flip your ribs over to look at the bone side, you volition find a layer of skin on superlative of the bone too known equally silver peel, connective tissue, or tough silverskin. Before you go started, y'all are going to want to remove the pare from the ribs.
Rub-downward the meat. Pour 2 tablespoons of olive oil on each rack of ribs and rub into the meat on all sides
Flavour the ribs. Season the ribs on all sides using the salt, pepper, and garlic seasoning from Spiceology.
Showtime smoking. Set up ribs in the smoker and cook for 3 hours before checking for color. Identify probe in betwixt the thickest part of the ribs.
Continue smoking. Go along cooking until you reach an internal temperature of around 170 degrees F.
Wrap the meat. Wrap ribs tightly with two layers of peach or pink butcher paper. Replace probe back into the ribs
Continue smoking. Continue cooking until you accomplish a temperature of 205 degrees F. (about two hours) unwrap ribs and poke with a toothpick or probe to check fr doneness. Meat should be tender similar butter. If meat is nevertheless tough continue to cook until tender.
Leave wrapped and allow rest. One time the meat is tender leave ribs wrapped and rest until the temperature lowers to around 160-170 degrees (nearly 1 hour).
Enjoy! Once the meat has rested, slice, serve, and enjoy!
What's the difference between beef plate ribs and beef back ribs?
In Texas, I'grand certain you can find beautiful racks of Beefiness Ribs at your local H-Eastward-B (local grocery chain) merely here in Maryland, the only beefiness ribs I've ever constitute are either cantankerous-cut short ribs or beefiness back bibs.
Cross-cut short ribs are what are commonly served at Korean bbq restaurants, very tasty but much less impressive.
Beef Back Ribs are really cut college up on the spine and cut abroad from the Prime Rib. Butchers don't go out much meat on beefiness back ribs considering they would rather sell that meat as the much pricier prime rib.
Where to Find Beef Plate Ribs & What to Enquire For
When shopping for beef ribs enquire your butcher for "beef plate ribs" or "Texas-mode beef ribs" ideally they will trim whatever excess fatty off the dorsum forth with removing the membrane similar to how you would treat a pork spare rib.
The basic will range anywhere from 8-12 inches in length. If all y'all can find are single bone curt ribs you can however follow this recipe but volition need to suit the time according to the size of the brusque ribs.
How to Flavour Beefiness Plate Ribs?
Seasoning Texas Beef Ribs is quite elementary. I employ a spice alloy from Spiceology that contains just 3 ingredients: Kosher salt, pepper, and garlic.
If you're feeling adventurous I would recommend a pinch of granulated onion but other than that let's go along things simple.
Before seasoning, I like to rub the ribs down with a few tablespoons of oil simply to aid the seasoning stick to the meat.
Don't be shy with the seasoning, beef ribs can handle a proficient amount of table salt so brand sure yous hitting both fronts, dorsum, and don't forget the sides.
Just like a steak, I like my beef plate ribs to be as shut to room temperature every bit possible before going on the pit.
Speaking of the pit, I detect that smoking at almost 250 degrees F is my preferred temperature to give the meat time to absorb the perfect amount of smoke.
You could become every bit low as 225 degrees if you lot really want to take it wearisome or as high as 275 if you're impatient.
Pellet Grill Plate Ribs … Set it and Forget it …Well-nigh!
Part of the advantage of pellet grills (especially the Rec Tec 700) is the precise temperature control.
Once your pit has reached temperature place the ribs on, place the probe in between the basic aiming for the thickness role of the rack. Then walk away for virtually three hrs. Every bit they say "if yous're lookin' it ain't cookin' "
Afterwards well-nigh 3 hours the meat should showtime to tighten upwardly on the bone. The finish rib e'er seems to pull away a scrap more and may fifty-fifty divide completely by the cease of the cook.
Don't worry, information technology will be simply equally delicious as the two presentation ribs in the center. After taking a quick peek at the three hr mark if all is well and you lot're happy with the color you can close the chapeau and go for well-nigh 2 more hours before checking.
To Mop or Not to Mop…
I didn't mop or spray these ribs but if you feel they're looking dry a spray bottle with some Worcestershire and diluted beef broth is really all you need.
Once the rack has reached an internal temperature of effectually 170 information technology may stall similar to brisket equally it begins to intermission down the connective muscle fibers in the meat.
That's when I similar to wrap the beef ribs in peach food-grade butcher paper.
E'er since visiting Texas and using butcher paper instead of aluminum foil I've never looked back.
The butcher paper seals in the moisture while simultaneously letting the meat breathe and not steam. The final production is much more than tender and juicy.
I do recommend a double layer of butcher paper and no parchment newspaper won't work. The butcher newspaper is much stronger and won't tear on the corners.
Texans Don't apply Foil and Neither Should You!
Once the ribs are double wrapped in butcher paper you can plunge the probe back into the rack aiming for the center as best y'all tin.
Place the ribs back on the smoker and go on cooking until you hit an internal temperature of about 205 degrees F. At this point, you demand to poke the ribs with a toothpick or probe to test for tenderness.
The probe should go into the meat without any tension almost like butter. If information technology fights back or requires effort to puncture then continue cooking.
Patience … Allow the Texas Beef Ribs Residual!
Now I know you've got a cute rack of beefiness ribs that are tender smoky and delicious but we're not set to swallow but yet.
Resting beef ribs is paramount much similar brisket due to the loftier-fat content and needs time to reabsorb the juices. As a rule, I like the meat to rest for at to the lowest degree an hour.
I keep the probe thermometer in the meat as information technology rests and look for the temperature to drib to effectually 160-170 degrees before slicing.
The ribs should not completely autumn off the bone but should be so tender that they need to be treated gingerly to keep them together.
Using a abrupt sliver pocketknife cut in between the bones revealing that beautiful smoke band and juicy tender interior.
All of your patience will exist rewarded with that first seize with teeth. Whether you are a true Texan or an east coaster like me these Beef Plate Ribs will exist legit.
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Helpful Kitchen Equipment
Smoker: It doesn't affair what blazon of smoker you are using, just pull it out and get started! For this recipe, I used a pellet smoker with a blend of woods chips or wood chunks.
Precipitous Knife: Taking the pare off or slicing up the ribs? Brand your life piece of cake and use a quality sharp knife.
Cut Board: When it comes time to slice up these juicy ribs, identify ribs on a sturdy and quality cutting board.
Paper Towel: Whether you are dabbing meat or cleaning up a mess, paper towels come in handy when you are cooking!
Optional Seasonings for a DIY Beef Rub: If you lot are looking to brand your ain rub, consider using some of my favorite seasonings similar a mix of kosher salt, garlic powder, chili powder, brown sugar, coarse black pepper, onion powder, and cayenne pepper.
More Beefy Recipes for the Pellet Smoker
- Smoked Beef Brisket: Tips and Tricks
- Pellet Smoker Recipe: Reverse Sear Tri-Tip w/ Smoked Tomato plant Salsa
- Smoked Corned Beefiness: Pellet Grill Recipe
- Smoked Centre Round w/ Beefiness Au Jus
- Reverse Sear Tomahawk Ribeye westward/ Chanterelle Mushroom Cream Sauce
Texas Fashion Beefiness Plate Ribs
You can Brand Authentic Texas Way Beef Plate Ribs Just as good as the BBQ Joints in Texas using your Pellet Smoker and a Little bit of Culinary Know-how.
Servings viii
Calories 635 kcal
- 8 lbs Beefiness Plate Ribs Two 4 bone racks of Plate Ribs
- viii tbsp Common salt, Pepper, Garlic Spiceology
- iv tbsp Olive Oil
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Pre heat Pellet smoker to 250 Degrees F.
-
pour two tbsp of olive oil on each rack of ribs and rub into meat on all sides
-
flavour the ribs on all sides using the salt, pepper, garlic seasoning
-
ready ribs in the smoker and cook for 3 hours befor checking for colour. Identify probe in between the thickest function of the ribs.
-
keep cooking until y'all reach an internal tempurature around 170 degrees F.
-
Wrap ribs tightly with two layers of Peach Butcher Paper. Supercede probe back into the ribs
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Proceed Cooking until you reach a tenperature of 205 degrees F. (about two hours) unwrap ribs and poke with toothpick or the probe to check fr doneness. Meat should be tender like butter. if meat is yet tough go on to cook until tender
-
once meat is tender get out ribs wrapped and balance until temperature lowers to effectually 160-170 degrees (most 1 hour) slice and serve.
Serving size will vary, 1 Rib Per Serving
Calories: 635 kcal | Protein: 63 g | Fat: 41 g | Saturated Fat: xv g | Cholesterol: 195 mg | Sodium: 1400 mg | Potassium: 1182 mg | Calcium: 31 mg | Iron: seven mg
Nutrition Facts
Texas Style Beef Plate Ribs
Amount Per Serving
Calories 635 Calories from Fat 369
% Daily Value*
Fatty 41g 63%
Saturated Fatty 15g 94%
Cholesterol 195mg 65%
Sodium 1400mg 61%
Potassium 1182mg 34%
Protein 63g 126%
Calcium 31mg 3%
Iron 7mg 39%
* Percent Daily Values are based on a 2000 calorie diet.
Source: https://grilling24x7.com/texas-style-beef-ribs-rec-tec-pellet-smoker-recipe/
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