Big Beef Ribs Texas Style. There is nothing like the “Big Beef” flavor of these huge ribs. Today we took them a few steps farther with 2 days in a Chipotle/Pepper brine and smoked them for 6 ½ hours. These ribs were jam packed with that big beef flavor that we love. Big Beef Ribs Texas Style are very tender and juicy with just a hint of sweet heat with a “Kiss of Smoke“.

Good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos, the meat manager, at the El Toro market showed us these. He cuts his riblets from this big slab of beef ribs. These are “Plank ribs”. We get 2 slabs of these every month now, life is good and delicious.

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… 

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Prep Time: 15 minutes and 2 days in the brine
Cook Time: 6 ½ hours @ 250 degrees (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Texas Blend Pellets, “Black Oak, Hickory, Mesquite”

Ingredients: Big Beef Ribs Texas Style

• 7 pounds of Beef Plank Ribs
• Butcher BBQ’s Butcher’s Private Seasoning
• Coarse ground black pepper, to taste
• Chipotle Chili Powder, to taste

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe

Ingredients Brine:

• Salt 1/3 cup ( not iodized)
• Brown sugar, ½  cup
• Chipotle Chili Powder, ½ cup
• Black pepper, ¼  cup
• Red Pepper, ¼ cup
• Garlic powder, 2 TBSP
• Onion Powder, 1 TBSP

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe

Cooking Directions: Big Beef Ribs Texas Style

Place the ingredients for the brine in a sauce pan with 2 or 3 cups of water. On the stove top bring your brine up to a low boil. Stir the seasoning to help them melt and blend. About 5 minutes. After it is blended you need to let it cool so it doesn’t melt your brining bag. I add ice cubes to speed up the cooling.

Place your Big Beef Ribs into the brining bag and pour the “COOL” brine into the bag. Top off with cool water until your ribs are completely covered. Seal the bag getting all the air out of it you can. Now gently squeeze the bag a few times to mix the brine and water.

Place it into the fridge overnight turning it over a few times until you are ready to cook. Patti always places it in some kind of pan in case it leaks. (Because when you don’t it does.)

When you are ready to grill pull your ribs out of the brine and rinse it off washing away all the salt and pat dry. Just pour the brine down the sink.

Pat the ribs dry with a paper towel score the membrane and dust them to taste with the Butcher’s Private Seasoning, coarse black and chipotle powder. You are ready for the Grill Grates.

Preheat your Grill Grates to 250* (122c) and place your ribs directly onto the grill for about 7 ½ hours. 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 VERY TOUGH.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe 

 

 

Big Beef Ribs Texas Style
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 degrees (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.

 

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe

 

 

Big Beef Ribs Texas Style
A Wood Pellet Grill Recipe

Big Beef Ribs Texas Style
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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???