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Texas Style Smoked Beef Ribs
- Prep time 10Min
- Cook time 2Hr, 20Min
- Technique Roast, Smoked
- Meat Beef
- Cut Short Ribs
- Serves 4
Texas Style Smoked Beef Ribs is a mouth-watering dish that features tender and flavorful beef ribs, slow-smoked with aromatic wood shavings to create the perfect balance of smoky flavour and tenderness.
Ingredients
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12-16 beef short ribs
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¼ cup mesquite wood shavings
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4 sprigs thyme, roughly chopped
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1 tbsp brown sugar
Marinade:
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1 tbsp smoked paprika
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½ tsp cayenne pepper
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2 tsp ground coriander
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1 tsp ground cumin
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1 pinch freshly ground cracked pepper
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½ cup apple cider vinegar
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1 cup brown sugar
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2 cups tomato passata
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2 tbsp Worcestershire sauce
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2 tsp chilli flakes
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1 tsp salt
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2 cloves garlic, crushed
To Serve: Barbecue corn cobs and green salad
Method
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Combine ingredients for marinade and coat ribs in marinade. Cover and refrigerate for one hour, or preferably overnight.
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Place a piece of foil inside a wok and place wood shavings, thyme and sugar on foil. Place over high heat until mixture starts to smoke. Place ribs on a circular rack that fits inside wok and cover the wok with its lid. Reserve remaining marinade. Smoke for 15 minutes over medium heat.
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Place ribs in a roasting dish lined with baking paper. Add one cup of water to the dish and cover tightly with foil. Cook in the oven at 150C fan for 2 hours. Baste with reserved marinade then cook uncovered for 15-20 minutes at 180C fan forced to crisp up. Place any leftover marinade in a small saucepan with any cooking juices from the baking dish and bring to the boil.
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Place corn on a barbecue or chargrill pan and cook for 10 minutes, turning regularly until cooked. Serve with ribs, a green salad and reserved reheated marinade.
Tips:
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Marinating your ribs overnight makes them more tender.
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Make a double batch of marinade and freeze half for next time.
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You can interchange short ribs with spare ribs.
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The ribs shrink during cooking, so if you are cooking for hungry guests, cook a few extra.
