Recipes | 24 April 2017Central Texas Beef Ribs Share article facebook twitter google pinterest If you’re looking for the perfect summer barbecue recipe…this is it. Pitmaster shows you how to cook these Central Texas Beef Ribs low and slow for the best ribs you’ll ever eat. Central Texas Beef Ribs There is nowhere to hide with this recipe. There is no 15-ingredient dry rub or aluminum foil here to save you. The simple ingredients allow the pitmaster’s fire management skills to shine. A smoldering or choked fire will come right to the forefront of flavor on these ribs. Burn a clean oak, pecan, or hickory fire, and you will be justly rewarded by the barbecue gods. Prep time: 30 minutes Cook time: 8 hours Serves: 2–6 INGREDIENTS 1 three-bone rack of beef plate short ribs (about 5 pounds, or 2.3 kg) ¼ cup (60 ml) Worcestershire sauce 3 tablespoons (42 g) kosher salt 3 tablespoons (18 g) medium grind black pepper SPECIAL EQUIPMENT This recipe is best suited to an offset-style barbecue pit using a blend of well-seasoned oak, hickory, and pecan splits. If using a water smoker or cabinet smoker, leave the water pan dry to best reproduce an offset pit–type environment. METHOD Trim excess fat and silver skin from the beef ribs. Drizzle the Worcestershire sauce over the meat side of the ribs and massage it in with your hand. Sprinkle the ribs with kosher salt and then sprinkle with the pepper. Press the rub into the meat with the palm of your hand. Let the ribs sit at room temperature while you fire up your pit. Prepare your barbecue pit for a 275°F (140°C) 8 hour cook. Once the pit is settled in, stable, and burning a very clean fire (almost no smoke should be visible coming out of the stack), put the ribs on the smoker, meat side up. Cook for 7 to 8 hours until a meat thermometer probe will slide into the thickest part of the rib with no resistance. We find the internal temperature of the meat ranges in the 200 to 205°F (approximately 95°C) range when done. Optionally, after 4 or 5 hours, place a bit of aluminum foil on the now exposed bones to keep them from burning. Remove the ribs from the smoker and let them sit on your cutting board for 15 minutes. Flip the ribs meat side down and remove the center bone. Cut the rack in half and serve these bronto-sized ribs immediately. We choose to forgo any garnish or side dish and simply bask in the glory of one of the best barbecue dishes we know. This recipe serves two very hungry carnivores, or up to six people if they are sampling STORAGE Wrap any leftover meat in butcher paper and refrigerate for up to 3 days. Buy from an Online Retailer US: UK: Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you’re new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.