Directions: |
Directions:Prep. Begin by removing the fat and the very tough silver skin from the top of the meat. All of it. It will not melt and allow seasoning to penetrate into meat. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.
Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with soy sauce an, spray with olive oil and sprinkle with Beef Rub. Most commercial rubs are primarily salt: avoid them. Sprinkle the beef rub on the tops and sides, and coat the meat generously. As an alternate slather the ribs with Louisiana hot Sauce and then Sprinkle the beef rub.
Fire up. your cooker for indirect cooking and preheat to 250°F, hot enough to kill bacteria but not too high to evaporate all the moisture. use water pan
Oak is traditional because it is mild, but other woods work fine. As always, go easy on the wood. Too much smoke will ruin the meal. Smoke for 5 hour. remove from smoke coat in tallow and wrap in butcher paper or cook in roaster pan with basting sauce for 5 hrs at 250ºF. Meat is done when internal temperature is between 203-210ºF
The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1" thick meat should hit 203°F in about 5 hours; 1.5-inch thick meat should hit 203°F in about 7 hours; and 2-inch thick meat should hit 203°F in about 10 hours.
Once fully cooked, coat with BBQ sauce and dry or skip the BBQ sauce if you're going for authentic Texas smoked beef ribs.
Serve. Once the ribs have finished cooking, remove them from the smoker or grill. |
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