Check out that bark!! Just out here throwing down my very favorite. A grate full of locally-harvested Texas-style beef plate ribs. Seasoned boldly with a homemade blend of Tabasco-style hot sauce, kosher salt, roasted granulated garlic, ground black peppercorn, brown sugar, and a dusting of activated charcoal. Slowly smoked with the essence of post oak, intermittently sprayed in a beef bone marrow stock and all prepared to tender, fall from the bone perfection at 275F of indirect heat inside my @TwinEaglesGrills Pellet Grill. A special night with family and a slow view of a late fall sunset here in Michigan. Life just doesn’t get much better than this. Cheers and many blessing, my friends. -David
Classic Texas-style Post Oak Smoked Beef Short Ribs
- 4-5 pound slab of beef plate ribs
- 2-3 tablespoons Hot sauce, your favorite brand
- 2 tablespoon activated charcoal
- 1 teaspoon Roasted granulated garlic powder
- Coarsely-ground kosher salt and fresh ground peppercorn, to taste
Beef Basting Mop Spray
- 1/2 cup apple cider vinegar
- 1/4 cup worcestershire sauce
- 1/4 cup water
- 2 tablespoons canola oil
- 2 tablespoons hot sauce
Preparation: Before smoking, remove ribs from refrigeration and using a chef’s knife, trim the meat-side fat cap if still present, but leave underside silver skin in tact. Pat the rack dry with paper towel, brush entire surface with thin layer of hot sauce and aggressively season, to taste. Rest covered until near room temperature. Prepare the mop sauce by whisking together all ingredients and play in a spray bottle.
Preheat the Smoker: Meanwhile, preheat the pellet smoker (or off-set barbecue or grill positioned for indirect cooking) to 275°F. Insert a full pan of hot water over the heat source.
Smoking the Beef Ribs: Place ribs into smoker bone-side down (if cooking on a traditional grill or off-set, place ribs over the indirectly-heated grill gates). Cook with lid closed, for approximately 6 hours, intermittently rotating and spritzing with basting liquid throughout the cook, beginning after the first hour. Prepare ribs until the internal temperature reaches 205F and a probe moves through the meat like butter. Remove ribs from the grill, tent with tin foil and place in an air-tight cooler to rest for 15-20 minutes before carving.
Plating: Slice ribs length-wise between the bones and serve individually or family-style. Finish with a simple garnish of fresh chopped herbs, plate alongside your favorite fixins’, pair with two handfuls of ice cold beverages and serve family-style for the best of friends and family!
