Cuso's Texas-Style Smoked Beef Ribs
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Introduction
These “Dino-sized” Texas-style smoked beef ribs have to be the biggest and best bite in barbecue, one that any caveman would love. I wanted to give these beef ribs the special treatment they deserved. Bold fire from Cuso’s Lava Barbecue Sauce, frontier feistiness from Cuso’s Cowboy Butter Seasoning, and distinctive flavor notes from Cuso’s Dirt blend for a remarkable and memorable meal. These are sure to make a jaw-dropping presentation. Get the recipe and let's get grilling!
Why You’ll Love This Beef Rib Recipe
- Low and slow grilling gives you plenty of time for socializing at your backyard barbecue.
- Cuso’s All-Natural Seasonings make a superior rib rub
- The rib meat becomes infused with a wonderful kiss of smoke in every bite.
- Intense, meaty flavor that satisfies your inner carnivore
- Versatile: There’s a lot you can do with leftovers
- Think: Brisket on a stick!
- Gratifying bites, with plenty to fill you up (come hungry).
Cuso's Texas-Style Smoked Beef Ribs
Everything's bigger in Texas. Enjoy frontier flavors in these huge beef ribs smoked to perfection. Cuso's Cowboy Butter makes every mouthful unctuous and lush, while all-natural Onion and Garlic seasoning round out the best barbecue flavor profile. Add to that, a fresh crema for dipping - just yummy!
Prep Time
30 minutes
Cook Time
8-10 hours
Resting Time
1 Hour
Total Time
9 1/2 - 11 1/2 hours
Products Used In This Recipe
Smoked Beef Ribs Recipe Ingredients:
- Rack of Beef Back Ribs
- ¼ cup Cuso’s Lava Barbecue Sauce
- ¼ cup Cuso’s Cowboy Butter Seasoning
- ¼ cup Cuso’s Dirt Seasoning
Smoked Beef Ribs Recipe Instructions:
1. Preheat the smoker to 225°F for low and slow.
2. Trim the hard fat and silver skin off the beef ribs using a good Chef’s Knife. You can loosen the silver skin at the edge and pull it off using a paper towel to remove a good amount all at once.
3. Coat beef ribs in Cuso’s Lava as the binder. Rub it all over the meat.
4. Generously sprinkle Cuso’s Cowboy Butter and Cuso’s Dirt everywhere on the ribs. Remember, this is a large piece of meat, so use plenty of seasoning to enhance its flavor.
5. Place the beef ribs directly on the grill grates, meat side up.
6. When the internal temperature of the beef ribs hits 150°F (5-8 hours), crank the smoker heat up to 275°F to finish.
7. Remove the smoked beef ribs from the grill once they hit an internal temperature of 200°F.
8. Let the Texas-style ribs rest under foil for about an hour and serve with literally anything - these will be the star of the show.
Cilantro-Lime Crema for Smoked Beef Short Ribs
- 1 serrano pepper
- 1 lime
- 1 c fresh cilantro
- 1 c Greek yogurt
- 1 tbsp Cuso’s Roasted Garlic and Onion Seasoning
- 1 tbsp Cuso’s Gravel Seasoning
Crema Instructions
1. Chop up the pepper and cilantro.
2. Transfer them to a blender or food processor
3. Juice the lime directly into the food processor
4. Add the yogurt and all-natural seasonings
5. Blend well
Insider’s Scoop from Chef Cuso
This crema is excellent as a dipping sauce or as a condiment for tacos, nachos, enchiladas, and quesadillas.
Tips for Awesome Texas-Style Barbecue Beef Short Ribs
- When shopping, look for ribs with excellent marbling, a consistent thickness, and a tight package seal
- Trim the excess fat and silver skin beforehand for even cooking and improved tenderness. Don’t skip this step.
- Pat the meat dry using paper towels before treating it with the binder and the all-natural spices. This helps everything adhere better.
- Don’t be shy with seasoning. This is a BIG piece of beef.
- Getting saucy! Use a liberal amount of Chef Cuso’s Barbecue Sauce as a binder that holds all those flavors together.
- Be patient. These Texas-style beef ribs smell amazing while they are cooking, but you can’t rush perfection.
- Don’t peek! Opening and closing the smoker shifts the temperature and releases that precious smoke within.
- Monitor your smoker’s temperature. It should stay between 225°F and 250°F
- Use a meat thermometer for accuracy.
Pitmaster’s Personal Tip
Spritz the ribs periodically with apple cider vinegar as the Texas beef ribs smoke to maintain moisture.
Grilling Guide - Best Woods For Smoking Beef Ribs
- Alder: A delicate, sweet characteristic
- Almond: Sweet, nutty, ashy
- Apple, Apricot, Cherry, Peach: Burn with lighter smoke and create a slightly sweet taste profile
- Grapevines: Tart flavor
- Guava: Wonderful aromatic
- Hickory: Produces classic smoky flavor
- Maple: Gentle smoky flavor
- Mulberry: Sweet-tangy
- Oak: Has medium-strength smoke
- Pecan: Mild and nutty
Storage and Reheating Smoked Beef RIbs
Depending on the size of your crowd, there might be leftovers. Store these smoked beef ribs in airtight containers in the refrigerator. They have a shelf life of 4 days. If you vacuum seal them and put them in the freezer, they keep for two months.
Reheating is easy. Put the ribs on a large piece of foil. Brush them with a bit of broth, wine, or sauce for moisture. Wrap them up and heat at 250°F until warm (about 30-45 minutes). Let them rest (no sneaking a look) for 10 minutes, then serv
Texas Style Roundup
These Texas-style smoked beef ribs with Cuso’s All Natural Seasonings can be best described with two words: delectable and hardy. No one walks away from the table hungry. Better still, eating these ribs isn’t simply dinner; it’s an experience. The layers of smoky flavor, tenderness, and texture are all outstanding. Your family and friends will want the recipe. It’s okay to share, but then again, having a proverbial “secret sauce” is always fun. Enjoy!
FAQs
What Pairs Well with Smoked Beef Short Ribs?
For wines, try a California Zinfandel or Shiraz. Side dish ideas include deep-fried pickles, spicy baked beans, lettuce wraps, or sweet potato fries.
What About Using A Traeger Pellet Grill For Smoked Beef Ribs?
A Traeger pellet grill makes smoking your beef ribs incredibly easy. You can set up the grill and walk away, allowing you to do other things. Traeger maintains a consistent temperature! The design of the Traeger pellet grill ensures even cooking. The pellets create an authentic smoky aroma and flavor for your beef ribs. If you love bark, a Traeger pellet grill helps develop it to perfection.
Where to Buy Beef Ribs?
Buying fresh meat from the butcher is the best option. Alternatively, you can often buy nice beef ribs for smoking at membership warehouse clubs like Costco and Sam's.
Do You Start Smoked Beef Ribs Bone Side Up or Down?
Meat side up. This way, the fat cap caramelizes from the heat, making an awesome bark.
Why are My Texas-Style Ribs Tough?
There are a couple of potential reasons for tough barbecue ribs. Did you forget to remove the membrane? You may not have cooked them long enough. However, if they’re also dry, the grill heat was too high.
Can I Prepare the Ribs the Night Before?
I don’t recommend leaving the coating on your ribs for more than 12 hours. The salt levels in many spice blends dehydrate the meat. In turn, your ribs may not be as moist as you like.
Should I Rinse the Beef Ribs Before Smoking?
I stick with USDA recommendations about meat handling. In this case, rinsing your meat can spread bacteria. The utensils and surfaces harbor bacteria, creating an environment that facilitates cross-contamination. Don’t rinse the meat.
People Also Ask
How Long Does it Take to Smoke Beef Ribs?
Smoked beef ribs, particularly beef plate ribs, offer a rich, beefy flavor when cooked at a low and slow temperature. They typically require 6-12 hours of smoking time, depending on the thickness of the meat and your smoker's temperature.
Besides Beef Plate Ribs (Dino Ribs), What Other Options are There?
You can barbecue beef back ribs, but they don’t have a lot of meat for smoking. Try braising instead. There’s also chuck ribs, and they work as a good substitute. You can find them fairly easily at the market.
What can I Make From Leftover Texas-style ribs?
Leftover meat from smoked beef ribs is incredibly flexible. Since it’s been made Texas-style, think about Tex-Mex recipes: Quesadillas, Tacos, Tostadas, Nachos, or a Breakfast Burrito!
And then there’s comfort foods. A rich stroganoff, hash, lasagne, or rib chili is filling, warm, and welcoming.
Don’t forget about sandwiches! Add some slaw to a roll, or beans on the side. Or, spread some horseradish on bread with fresh onion and the
Leftover smoked beef ribs also lend themselves to soup and stew. Use the ribs themselves for bone broth.
Cuso’s Seasoned Smoked Ribs: Related Recipes & Blogs:
Sometimes, you might not be in the mood for beef. As an alternative, I think you’ll relish these pork rib recipes.
- 3-2-1 Ribs: An ideal formula for newer cooks, one you can trust.
- Best Rib Recipe: Punched up ribs using Cuso’s Tequila Lime Seasoning and Cuso’s Gravel Seasoning.
- Cowboy Candy Pork Belly Ribs: A celebration of jalapenos.
- No Wrap Barbecue Ribs: Ribs three ways using Cuso's favorites.
- Mud & Lava Baby Back Ribs: Two racks of baby back ribs, one grilled using Cuso’s Mud Barbecue sauce and the other with Cuso’s Lava Barbecue Sauce.
For those of you who love the low-and-slow approach to smoking and grilling, here are some recipes you might enjoy:
- Brisket Style Tri Tip: A little hot sauce and Cuso’s Dirt® Seasoning. Barbecue perfection!
- How to Smoke Brisket: From trimming to tasting, everything you need to know for fantastic brisket.
- Low and Slow Pork: Rich in flavor, smoked pulled pork.
- Old-Fashioned Burnt Ends: One taste, and these disappear in minutes. Enjoy with a Cuso’s Maple Bourbon Old Fashioned.
And there’s more!
If you love natural, scrumptious flavors, I created a diverse line of all-natural spice blends, perfect for your pantry. Buy one with the zing you’re lacking with regular herbs, or you can get a whole bundle and save money. Try this recipe and tag us on Instagram @Cusos for a chance to be featured!”
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