Everything's bigger in Texas, as the saying goes, and as such, when considering what to cook as this State's entrant into Around the World in 80 Barbecues, we thought we had better go big, so this week we have some meaty, Flintstonesque beef ribs!
Now the hallmark of barbecue in the Lone Star State where brisket is concerned is a simple rub of black pepper and salt and not a lot else, but for these ribs we've taken some advice from the American BBQ gurus at www.amazingribs.com and have complemented the flavour of the ribs with a simple rub and a beef mop sauce to keep the meat moist and tender through the cook.
We've used a mixture of mesquite and whiskey wood chips on this cook to create a complex smoke flavour that really works with the beef and the rub. By using the snake method for arranging our charcoal, we've shown you how to cook this low and slow for 8 hours on a standard Weber kettle. Beef ribs have a reputation of being hard to cook, but with this method, it couldn't be easier!
Yeehaw! Texan Cowboy Beef Ribs
MAIN INGREDIENTS
Meat
Beef Ribs, in a slab
Mop Sauce
1 tablespoon Paprika
2 tablespoons Black Pepper
1 tablespoon Cayenne Pepper
1 tablespoon Cumin Seeds
1 tablespoon Unsalted Butter
1 Medium Onion, finely chopped
5 Garlic Cloves, minced
1 Red Pepper, chopped
330ml good quality Lager
250ml Ketchup
3 tablespoons Worcestershire Sauce
4 tablespoons brown sauce
500ml Beef Stock
Hot Sauce, to taste
Rub
1 1/2 tablespoon Black Pepper
1 tablespoon Garlic Salt
1 tablespoon Paprika
1 tablespoon Cayenne Pepper
1 Star Anise
1 tablespoon Mustard Seeds
EQUIPMENT
These ribs are perfect for a Smokey Mountain, but with the snake method you can do this on most kettle barbecues. We've used:
Weber Original Kettle Premium
Weber Briquettes
Weber Tongs
Weber Wireless thermometer
Weber Chimney Starter
IN THE KITCHEN
In a large bowl, mix your rub ingredients, grind coarsely and slather over the ribs.
For the mop sauce, grind the dry spices, cook down the onions in the butter over a medium heat until translucent, then add the garlic, pepper and spices and cook for another 3 mins.
Add the rest of the wet ingredients, bring to the boil, then simmer for 15 minutes. Transfer to a boat with a basting brush for use during cooking.
AT THE BBQ
Set up your grill using the snake method, making sure to put plenty of wood chips around the top of the charcoal, so that it creates an even smoke.
Light 8-10 briquettes in a chimney starter, then add to one end of the snake.
Place the ribs in the indirect heat area of the barbecue, insert the probe for the thermometer into the thickest part of the meat, away from any bone, then place the lid on with the vent over the ribs so the smoke is pulled across them.
Leave to smoke for one and a half hours before adding any mop sauce, then add at intervals of around 45mins- 1 hour. You should have plenty of sauce, so feel free to really add it on!
Keep an eye on the temperature - 225 degrees Fahrenheit is ideal, but don't worry if it goes as high as 300, the ribs can take it.
When the internal temperature reaches 203 degrees Fahrenheit, remove the ribs, rest, and enjoy. The
