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40. Around The World in 80 BBQs - Texas

Posted in Recipes by Patrick McGranaghan on 19/03/2017

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

TO SERVE:

  • Mashed potatoes and loads of mop sauce!

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