Texas-style BBQ Beef Ribs

[kaci]

Texas-style BBQ Beef Ribs



I decided on “tea smoking” the meat, a Chinese technique that I found interesting since I’m not allowed to grill where I live and have to use the oven. I was a little concerned about the ribs having a “tea” flavor to them since I had never done this before, so I basted the ribs with a mixture of liquid smoke and olive oil before cooking to ensure a smoked hickory flavor. Honestly, I think the tea is merely a source of smoke and doesn’t really affect flavor, but the liquid smoke mixture ensures a more authentic, smokey flavor.

Start by cooking the ribs at 500 degrees for 30 minutes and then reduce the heat to 200 degrees and cook for 1 1/2 - 2 hours more. What results is tender, almost fall-off-the-bone beef ribs. Finish them using the broiler setting or throwing them on a hot grill so you get a nice crust on the ribs that makes them look as good as they taste. Serve it with the Texas-style BBQ Sauce recipe, or use your favorite sauce (Bullseye is a good choice).


Ribs
3 - 4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total)
1/2 teaspoon liquid smoke mixed with 1 1/2 teaspoons olive oil

Dry Rub Recipe
4 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons table salt
1 1/2 teaspoons ground black pepper

Tea Smoking Mixture
1 cup loose black tea (Lapsang Souchong preferred)
1 cup rice
1 cup sugar


Line a rimmed baking sheet with at least two layers of aluminum foil

Spread the Tea Smoking Mixture evenly on the bottom of the baking sheet.

Place a wire rack or roasting rack above the Tea Smoking Mixture so that
ribs are elevated above baking sheet

Mix chili powder, cayenne, salt, and pepper in small bowl

Remove membrane from the bone side of the ribs

Rub ribs evenly with spice mixture.

Place ribs on rack and let stand at room temperature for at least 1 hour
About 30 minutes before you’re ready to cook, heat oven to 500 degrees (if
you have a pizza stone, place this in the oven also).

When you’re ready to cook, baste ribs with liquid smoke/oil mixture and
cover ribs with foil so that they are completely sealed.

Place ribs in oven directly on the rack or a pre-heated pizza stone.

Cook ribs for 30 minutes at 500 degrees.

Reduce heat to 200 degrees. Leave oven open for a minute to cool it down.

Cook ribs for additional 90 minutes (for firmer ribs) or 2 hours for fall of
the bone ribs. The meat will have shrunk, exposing about 1/2 to 1 inch of
bone.

Remove ribs from oven and let them rest for 10 minutes before removing foil.

Remove ribs from foil and serve. You can also refrigerate them and then
reheat them when ready to serve.

If you want to finish the ribs so they have a nice crust, place them under
the broiler or cook them meat side down on a hot barbecue grill or grill pan
for 5 minutes. Flip and cook 5 more minutes and then serve with your
favorite sauce on the side.

Cooks Illustrated