This is my tribute to Texans’ love of beef. Simple smoker goodness. Texans love just salt, pepper, and maybe some chili and smoke. Now, when you do pork ribs, you pull off the silver skin, but leave it on – the ribs will stay in one piece. I added garlic powder, chipotle pepper, and some paprika to balance the flavors. We are going to start hot and fast at 325 and then wrap them for tenderness. I hope you like them.
3 pounds back beef ribs
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon chipotle chili powder
1/4 cup olive oil
Set smoker to 325.
Coat ribs with olive oil.
Mix spices and coat both sides with mix.
Place on smoker and smoke for 2 hours.
Reduce heat to 275.
In a foil pouch add beef broth.
Add beef ribs.
Close and seal package and place back on smoker and cook until the rib meet temperature is 205, about 1 hour.
Serve with Texas toast and baked beans.