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Memorial Day: Texas Barbecued Beef Ribs

Source of Recipe


Cook's Country magazine



List of Ingredients



• 3 Tbsp brown sugar
  
• 4 tsp chili powder
  
• ½ tsp cayenne pepper
  
• 1 Tbsp salt
  
• 2 tsp pepper
  
• 3 to 4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total)
  
• 1 cup wood chips, soaked for 15 minutes
  






Instructions



1. Make rub:
   Combine sugar, chili powder, cayenne, salt and pepper in bowl. Pat ribs dry with paper towels and rub sugar mixture all over ribs. (Ribs can be wrapped in plastic and refrigerated for 24 hours.)
   
   
2. Steam ribs:
   Adjust oven rack to middle position and heat oven to 300° F. Arrange ribs on wire rack set inside rimmed baking sheet. Add just enough water to cover pan bottom, then cover pan tightly with aluminum foil, and bake until fat has rendered and meat begins to pull away from the bones, about 2 hours.
   
   
3. Smoke ribs:
   Tightly seal wood chips in foil packet, and cut vent holes in top of packet. Open bottom vent on grill. Light about 100 coals; when covered with fine, gray ash, carefully pile on one side of the grill. Arrange foil packet directly on coals. Set cooking grate, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. Scrape cooking grate clean. Arrange ribs on cool side of grill and barbecue, covered, flipping and rotating slabs once, until ribs are lightly charred and smoky, about 1½ hours. Transfer to cutting board, tent with foil, and let rest 10 minutes. Serve.
   
   Serves 4
   
   ............
   
   TEXAS BARBECUE SAUCE
   
   • 2 Tbsp unsalted butter
   • 1/2 small onion, chopped fine
   • 2 cloves garlic, minced
   • 1½ tsp chili powder
   • 1½ tsp pepper
   • ½ tsp dry mustard
   • 2 cups tomato juice
   • 6 Tbsp white vinegar
   • 2 Tbsp Worcestershire sauce
   • 2 Tbsp brown sugar
   • 2 Tbsp molasses
   • Salt
   
   Cook aromatics:
   Melt butter over medium heat in saucepan. Cook onion until softened, about 5 minutes. Stir in garlic, chili powder, pepper, and mustard, and cook until fragrant, about 30 seconds.
   
   Simmer sauce:
   Stir in tomato juice, vinegar, Worcestershire, sugar, and molasses, and simmer until sauce is reduced to 2 cups, about 20 minutes. Season with salt. Serve at room temperature (sauce can be refrigerated in airtight container for one week).
   
   Makes about 2 cups.