Central Texas Style Smoked Beef Ribs
Take your beef short ribs and trim the excess fat from the top of the rib plate. You want to expose as much of the meat as possible. Once you have trimmed up the rib plate, slather a thin layer of the hot sauce of your choice over the ribs. This will act as your binder. Generously coat the entire rib plate with a 50/50 mixture of coarse sea salt and 16 mesh black pepper.
Once rubbed down, place the ribs on a cooling rack and place them in the refrigerator uncovered for a minimum of 1 hour, overnight is better. This will help form a pellicle on the exterior which the smoke will better cling to and create a richer bark.
Set up your smoker for indirect cooking at 275 degrees. For this cook you want to use post oak or oak for your smoke source but mesquite, hickory or pecan would work as well
Place your beef ribs on the smoker and insert a thermometer probe into the thickest part of the rib plate. Make sure you avoid hitting any of the bones
Close the lid and let the smoke and heat do the work for you for the first 2 hours. No peaking as looking ain’t cooking.
After the initial 3 hours begin to check to see if the rub has set on the rib plate. You can do this by touching the ribs with your finger. If the rub comes off when you touch it, then it has not set. If it has not set continue to check every 30 minutes until it is set.
Once the rub is set you want to begin spritzing the ribs with apple cider vinegar. Spray enough just to Lee them moist, you do not need to soak them. You will do this every 35-45 minutes for the remainder of the cook.
Once the internal temperature of the beef ribs reaches 200 degrees on the thermometer it is time to start checking for probe tenderness. Poke the rib plate in a few spots. You are checking for tenderness. When done the probe should slide in and out of the rib plate with little resistance, feeling as if you were poking warm butter. If they are not probe tender, keep cooking and check every 15 minutes for tenderness.
Once probe tender remove them from the smoker and wrap in foil. Then place them in a dry empty cooler to rest for at least 1 hour before slicing.
After the rest, slice and enjoy!
Rum Runners BBQ Honey Sriracha Wings
Recipe provided by Rob Dopp @rumrunnersbbq
Season the wings with your favorite savory rub. Bring the temperature to 300 degrees. I like to cook my wings with indirect so I use a deflector in my grill. I cook my wings until they reach 195 degrees internal temp.
- Half a stick of butter
- 1/4 cup of honey add more if you like a sweeter taste
- 2 TSP sriracha (you can increase this depending on your tolerance for heat)
- A splash of Soy Sauce
- 1/2 TSP of fresh lime juice
- Sesame seeds
Melt the butter first and then combine all ingredients into a sauce pan. Heat sauce and stir with a whisk or spoon until it starts to bubble. At that point you can pull it off the burner. Once your wings are done, just drizzle, sprinkle sesame seeds over the wings and serve.