Texas Beef Ribs

Even the pros know that you don't need a lot of ingredients to make really delicious ribs.
Contributor
Ribs

Clint Cantwell

Even the pros know that you don’t need a lot of ingredients to make really delicious ribs. These flavorful, fall-off-the-bone beef ribs from Clint Cantwell, editor of Grillocacy.com and Kingsford.com only use a handful of ingredients but they’re so good we guarantee you’ll be grilling these up all summer long.

 

6
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • racks beef ribs
  • ¼  Cup  Kosher salt
  • 3  Tablespoons  cracked black pepper
  • ¼  Cup  garlic powder
  • ¼  Cup  onion powder
  • 3  Tablespoons  Montreal steak seasoning
  • ¼  Cup  beef broth

Directions

Create a dry rub by mixing salt, pepper, garlic powder, onion powder, and steak seasoning together in a bowl. Then, set the dry rub aside.  Remove the membrane from the back of the beef ribs and cover both sides of ribs generously with the rub. Refrigerate the ribs for at least one hour to allow the rub to permeate the meat.

Place an aluminum half pan in the center of your grill's charcoal grate and fill it with water. Fill a chimney starter with charcoal briquettes and then heat the briquettes. Once the charcoal begins to ash over, pour them in two even piles on either side of the aluminum pan for indirect cooking. Add 2-3 chunks of your favorite smoking wood to the charcoal briquettes for maximum smoke favor and adjust the bottom grill vents to bring the temperature to approximate 250 degrees F. 

Place the ribs bone-side down directly above the aluminum pan and cover the grill. Allow the ribs to smoke for approximately 3 hours until the meat has begun to pull away from the bone. Place each rack on a double layer of aluminum foil, fold up the sides of the foil around the ribs, and add half of the beef broth to each packet. Wrap the ribs tightly and place the foil packets back on the grill. Allow the ribs to cook for another 45 minutes (or up to an hour), until tender.  

Nutritional Facts

Total Fat
1g
1%
Cholesterol
6mg
2%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
34mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Manganese, Mn
1mg
56%
Phosphorus, P
27mg
4%
Selenium, Se
2µg
4%
Sodium, Na
47mg
3%
Water
6g
0%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.