Texas-Style Beef Short Ribs

Name: Texas-Style Beef Short Ribs
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 6
Cuisine: Global
Ingredients: 2 racks beef short ribs, 4-bones each, 10- to 12-inches square, membrane removed and hard fat cap trimmed to 1/8 inch; 6 servings Type of fire: Indirect; 1 Tbsp garlic powder (optional); 6 servings Grill heat: Low; 59 milliliters coarsely ground black pepper; 59 milliliters Kosher salt; 2 large pieces butcher paper; 3 chunks a medium smoking wood, such as oak or hickory (see shopping link above)

One portion of this dish contains about 0g of protein, 0g of fat, and If you have butcher paper, smoking wood, garlic powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 7 hours. It is a good option if you're following a gluten free diet.

Instructions

In a small bowl combine pepper, salt, and garlic powder (if using) to make the rub. Season ribs all over liberally with the rub.

Ingredients you will need

Garlic Powder

Pepper

Ribs

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks (see shopping link above) when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers 165°F when inserted into the thickest part of the ribs.

Ingredients you will need

Meat

Ribs

Equipment you will use

Kitchen Thermometer

Grill

Wrap each rack of ribs tightly in butcher paper and return to smoker. Continue cooking until an instant read thermometer registers 185°F when inserted into the thickest part of the ribs. There should be no resistance when inserting the thermometer into the meat.

Ingredients you will need

Meat

Ribs

Wrap

Equipment you will use

Kitchen Thermometer

Transfer ribs to an empty cooler and let rest for a minimum of 30 minutes, up to 3 hours. Slice ribs into individual bones and serve.

Ingredients you will need

Cooler

Ribs

Equipment

Bowl

Kitchen Thermometer

Grill

Ingredients

Servings:

2racks

beef short ribs, 4-bones each, 10- to 12-inches square, membrane removed and hard fat cap trimmed to 1/8 inch 6servings

Type of fire: Indirect 1Tbsp

garlic powder (optional)6servings

Grill heat: Low 59milliliters

coarsely ground black pepper 59milliliters

Kosher salt 2large pieces

butcher paper 3chunks

a medium smoking wood, such as oak or hickory (see shopping link above)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.