TEXAS BEEF RIBS
Get ready for a taste of the Wild West with this delicious recipe for Texas Beef Ribs. These ribs are slow-cooked to perfection and smothered in a rich, flavorful sauce that is the epitome of Southern BBQ. The tender meat falls off the bone and is packed with bold and savory flavors that will make your taste buds dance with joy. Whether you're a fan of traditional BBQ or looking to try something new, Texas Beef Ribs are a must-try. So, fire up the grill and let's get started.
FLAKED KOSHER SALT
FAVORITE BEEF RUB
Favorite blackened Saskatchewan rub
LOW SUGER APPLE JUICE
Trim as much fat as possible from the top of the ribs with a filet knife. Also pull the membrane from the back side.
Cover each side with a moderate coat of flake kosher salt, I prefer AM Niccoli Salt.
Wrap each rack with plastic wrap and refrigerate for 6-8 hours.
Unwrap and wipe the excess salt from both sides of the ribs.
Apply a light coating of mustard to both sides to act as a glue for your rub.
Sprinkle Worcestershire sauce on both sides and apply a light coating of your favorite beef rub, followed by a medium coating of your favorite blackened Saskatchewan rub.
Preheat your grill to 275* and cook the ribs bone side down for 3-4 hours until the internal temp reaches 175*. Spritz the ribs every half hour with a low sugar apple juice to help keep them moist.
Remove the ribs and wrap them in heavy duty aluminum foil. Pour a few ounces of beef broth into each foil pocket and tightly seal them back up.
Return the ribs in the foil back to the grill at 275*.
Cook them for an additional 2-3 hours until internal temp reaches 203*.
Remove the ribs from the grill and unwrap them from the foil and enjoy!