Smoked Texas Beef Rib
7 HRS
Time to Cook
8
Servings
3
Ingredients
Ingredients
Preparation
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Step 1
Season Beef Ribs generously with salt and pepper.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step 3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
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Step 6
Place Beef Ribs on cooking grate, bone side down, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the Beef Rib sparingly throughout the cooking process. The ideal finished internal temperature is 195°F-205°F. About 5-7 hours.
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Step 7
Remove Beef Ribs from smoker and allow to rest (Minimum 30 minutes).
Nutrition Information
Nutrition information per serving: 686 Calories; 533 Calories from fat; 59.2 g Total Fat (24.4 g Saturated Fat; 25.5 g Monounsaturated Fat); 150.4 mg Cholesterol; 1554.7 mg Sodium; 1.1 g Total Carbohydrate; 0.4 g Dietary Fiber; 34.8 g Protein; 3.8 mg Iron; 588.4 mg Potassium; 0.17 mg Thiamin; 0.3 mg Riboflavin; 12.4 mg Niacin; 0.7 mg Vitamin B6; 5.9 mcg Vitamin B12; 7.8 mg Zinc; 34.6 mcg Selenium; 144.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.
