Bookmark and Share

Home > Recipes > Beef > Texas Ribs

Texas Style Beef Short Ribs

Beef Short Ribs

When I think of beef on the grill such as brisket or short ribs, my vision is cowboys cooking on an open pit. I imagine the flavors to be smokey, beefy and simple. I don't see bottles of barbecue sauce in their saddlebags.

I also believe that the slow open pit fire would produce a tender serving of meat.

Maybe I'm still hung up on the Cowboy and Indian games from my youth, yet I was determined to make the meat part of the vision come true.

Give this recipe a try and see if I succeeded. I think so!

Serving size: Enough for one Cowboy and one Indian.

Ingredients

  • 2 pounds beef short ribs, bone in. 4-5 ribs.
  • 1 cup beer
  • 1 beef bouillon cube
  • 1/4 cup of your favorite BBQ sauce
  • 1/4 cup A-1 or your favorite steak sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon light brown sugar
  • 2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon Louisiana style hot sauce
  • 1 teaspoon fresh ground pepper
  • A handful of Mesquite smoking chips

Directions

  1. In a sauce pan, add beer and bouillon cube. Simmer long enough to dissolve bouillon. Allow to cool.
  2. Add all ingredients except the ribs in a bowl and mix well. Pour marinade into a large plastic freezer bag and add the ribs. Press out the air and seal. Refrigerate for 6 to 8 hours or overnight.
  3. Remove ribs from freezer bag and pour remaining marinade into a small sauce pan. Bring to a boil and reduce heat. Simmer for 5 minutes. Note: Never reuse a marinade that has had raw meat soaking in it unless you first bring it to a boil, reduce heat and simmer for 5 minutes. Allow to cool.
  4. Preheat the grill for indirect cooking over a medium heat. About 300-degrees F. Add the wood chips.
  5. Once the chips begin to smoke, it's time to put on the ribs. Place the ribs on the grill and close the lid. Allow the ribs to cook for 1 hour. Keep an eye on the temperature and adjust the vents as needed.
  6. Uncover the grill and brush with marinade. Close grill and cook an additional 3 hours, or until tender, basting with the marinade every 30 minutes.

Happy Grilling!