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Texas Style Smoked Beef Ribs

Mesquite smoked beef ribs with a peppery Texas-style rub and a tangy KC barbecue sauce put the meaty stamp of approval on any summer cookout.
Texas Style Smoked Beef Ribs

Texas Style Smoked Beef Ribs

By Sue Lau |  Palatable Pastime

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

This is my third day participating in #BBQWeek (I will be posting all week long) just in time  for the opening salvo of summer: Memorial Day weekend, when the weather really starts getting warm enough for things like cookouts,  picnics, and sometimes swimming.

Today I am doing a couple of different kinds of beef ribs: split beef back ribs and also some beef short ribs. They can cook at the same time so it is ok to mix them (as I often mix up a variety of meats for a cookout). These I am pairing with a spice rub using Adam’s Great Steak of Texas seasoning, which is blended for beef, and has a nice peppery bite.

To finish, I have stirred up a Kansas City style barbecue sauce which is dark and sweet and spicy with a bit of tang. It’s a regional favorite out west.

These I have cooked on my smoker,  which is a pellet fed Traeger (I have several other grills as well). You can also do this on a regular grill using indirect heat and a smoker box or packets of smoking chips (although that requires more attention to the temperature over  a number of hours as well as keeping the smoke fed). You could possibly also do these up on the grill to get them a bit smoky and then finish in a low oven. The smoke penetration is best the first couple of hours and the biggest reason for the long term is to break the collagen as well as get the distinctive dark bark (trust me, it is NOT burnt even though it may appear very very dark—that’s the good stuff) and while you won’t get that bark in the oven, you will do ok in a pinch.

Have you followed @palatablepastime on Instagram? I post lots of fun photos and foods not just from the blog.

#BBQWeek Recipes

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

Michigan Asparagus

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.

Not Ketchup

Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)

Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.

Flavors in the sampler pack:

Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey

Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs

Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese

Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages

Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Adams Extracts and Flavors

Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)

Adams Extract

From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

And on to the giveaway signup!

CLICK HERE—–>>>A Rafflecopter Giveaway<<<—–

Texas Style Smoked Beef Ribs
Join me tomorrow as #BBQWeek continues and I post my recipe for “When Pigs Fly: Smoky BBQ Hog Wings” (Pork Shank) with a Buffalo  style barbecue sauce. Pigs really do fly in Cincinnati!

And don’t forget to browse  the changing lineup of blogger recipes below the recipe printout. There are new ones every day!
~s

Texas Style Smoked Beef Ribs

  • Servings: 4-5
  • Difficulty: moderate
  • Print

Texas Style Smoked Beef Ribs
Ingredients:

  • 3-1/2  pounds assorted beef ribs: split beef back ribs and/or beef short ribs
  • 1 (4.69 ounce) bottle Adams Great Steak of Texas seasoning
  • 1/2 cup  granulated sugar
  • 1 tablespoon  paprika
  • 1 tablespoon chili powder
  • mesquite wood chunks or pellets (for the smoker) as needed

Kansas City style Barbecue Sauce Ingredients:

  • 2 tablespoons butter
  • 1 cup minced onion
  • 2 tablespoons chopped garlic
  • 15 ounce can tomato sauce
  • 2 ounce jar diced pimiento peppers
  • 3/4 cup brown  sugar
  • 4 tablespoons molasses
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon celery seed
  • 2 teaspoons prepared yellow mustard

Method:

  1. Stir together the steak seasoning,  sugar,  paprika  and chili powder in a small bowl.
  2. Rub ribs generously with bbq rub and let rest until they reach room  temperature.
  3. Saute onions and garlic in butter in a small saute pan until soft.
  4. Place onions and garlic in a food processor with the tomato sauce and diced pimientos and puree until smooth.
  5. Stir together the puree in a saucepan with the brown sugar, molasses. vinegar, salt, pepper, paprika, cayenne, celery seed  and mustard.
  6. Cook over low heat on the stove (or in the smoker with a disposable pan while the ribs smoke), stirring, until sauce thickens.
  7. Prepare smoker with mesquite wood chips or pellets and preheat to 225°F.
  8. Smoke for 6-8 hours or until internal temperature reaches 195°-200°F. and meat is fork tender, basting occasionally with sauce several times during the smoking  process.
  9. Serve additional sauce with ribs at the table.

From  the kitchen of palatablepastime.com


Texas Style Smoked Beef Ribs

And now on  to the recipes!

Read on, mine liege to…

See what the bloggers served up Wednesday for #BBQWeek

Texas Style Smoked Beef Ribs Plate

You might also like these #BBQWeek recipes from last year:

Jerk Chicken

Jerk Chicken

Tandoori Chicken Tikka with Masala Grilled Corn

Tandoori  Chicken Tikka with Masala Grilled Corn

Grilled Hoisin Chicken and Asparagus Summer Rolls

Grilled Hoisin Chicken and Asparagus Summer Rolls
Texas Style Smoked Beef Ribs
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

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19 responses

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    • I’ve been really happy with the Traeger. I’ve had a Brinkmann smoker , a Chargrill smoker and another smoker, none of which pleased me as much as this one. I still have a couple of other grills and a hibachi that get heavy use. Even with those and knowing how to use a grill like a smoker, I still love the smoker.

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