Tex Mex Big Beef Ribs have the smoky flavor of chipotle with “Big Beef”. That’s about as good as it can get!!! Texas BBQ is as simple as it can get, too. They go to the meat for flavor verses any rubs or sauces. Using mainly only salt, pepper and garlic for their seasoning and serve any sauce on the side. We added a little chipotle to kick things up a bit for today’s cook.
Our Tex Mex Big Beef Ribs were tender and juicy with that “Kiss of Smoke”.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
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Backyard BBQ
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 7 hours @ 250 degrees (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet
Ingredients: Tex Mex Big Beef Ribs
- 2 racks of Beef Plank Ribs
- Butcher BBQ’s Butcher’s Chipotle Grilling Oil
- Coarse ground black pepper, to taste
- Dried Garlic, to taste
- Green Mountain’s Smoked Garlic and Chipotle seasoning, to taste
- Salt, to taste
Our Ingredients
Backyard BBQ
A Wood Pellet Grill Recipe
Cooking Directions: Big Beef Ribs Texas Style
Trim off any large chunks of fat and stray pieces of meat. You do not remove the membrane on beef ribs as it’s needed to hold them together until the end of your cook.
Season your ribs with the salt, pepper and garlic being sure to get the sides also. Then a light coat of the “Grilling Oil”. It will act as a binder for the chipotle rub and help form the bark. Season with the GMG Chipotle Rub, besides a blast of garlic and chipotle flavor this will add some texture for the bark.
We used a water pan to help with the smoke ring, fill it with Hot water because of the low temp of the grill.
You are ready for the grill.
Preheat your Grill Grates to 250* (122c), fill your water pan with “Hot” water and light your Wedgie for that “Kiss of Smoke”.
Place your ribs directly onto the grill for about 4 hours.
After 4 hours with an I.T. around 165* (74c) it’s time to wrap. Today I am using foil so I can save the drippings.
I use 2 sheets of foil for wrapping. Lay the ribs “Meat” side down in the foil and add about ½ cup of beef broth. Then wrap it up and back onto the grill for 2 hours
After 2 hours unwrap your ribs and turn them “Meat” side up for another hour. If you want to sauce you can do it now as the temp is low enough that it won’t burn.
After an hour check the I.T., you are looking for around 200* to 205* (96c)
But don’t cook by time, cook by internal temperature, beef ribs are tough and need a long cook time to become tender like brisket and chuck roast. You want to be around an I.T. of 200* (94c), probe them until your probe slides in easily. FYI, U.S.D.A. safe for beef is 145* (64c), but this will be VERY TOUGH.
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Backyard BBQ
A Wood Pellet Grill Recipe
Backyard BBQ
A Wood Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Backyard BBQ
A Wood Pellet Grill Recipe
Backyard BBQ
A Wood Pellet Grill Recipe
Backyard BBQ
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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They are “How To BBQ Picture Books
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