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!

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