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There is arguably no bigger BBQ show stopper than authentic dinosaur sized Texas beef ribs, seasoned perfectly with beef rib rub then slow smoked until the meat is melt-in-the-mouth tender. And while you could travel to the Lone Star State to enjoy them, we’ve got the smoked Texas beef rib recipe to get ’em done without leaving the comfort of your home! Just how popular are these giant BBQ beef ribs? So much so that people make pilgrimages from all over the world to the tiny dusty town of Taylor, TX, home to 15,000 people, the National Rattlesnake Sacking Championship, and a classic old American pit stop, Louis Mueller’s Barbecue. More than a few wayfarers come to Taylor just to worship the smoked beef ribs at Mueller’s.
Don’t Mess with Texas, Especially When it Comes to Smoked Beef Ribs! Hungry for more ribs recipes, tips, and techniques? That’ll give you some background so your ribs come our perfect the first time. After that, read the recipe below and start cooking! BBQ beef back ribs Back ribs are usually cut from the prime rib roast, a very thick, desirable and expensive cut that is often roasted whole cut into boneless ribeye steaks.
When the rib bones are removed, there is very little meat left on the bones. As much as possible goes to the more expensive rib roast or steaks. For my Texas beef ribs recipe, I prefer the meatier short ribs, but when I see a deal on back ribs, I grab them. They are quite spectacular when served in a slab and you should cook beef back ribs in a full slab to retain moisture.
Otherwise, treat them much the same as short ribs. The problem with beef ribs Beef short ribs have more meat than beef back ribs, which I discuss further down the page. Some grocers will have one or the other or even all of them. Beef short ribs have little in common with pork ribs.
They have much more flavor, meat, fat, connective tissue, and they can be much tougher. But if cooked properly, they don’t have to be tougher. What short ribs do have in common with pork ribs is that they are best cooked at low temps so the connective tissue and fat can melt, and the protein doesn’t knot up and get even tougher. And they must be cooked well past well-done, waaaaay past well-done in order to tenderize them, just like beef brisket and pork ribs.
But short ribs have a lot of fat and connective tissue. But when it starts to melt, much of it drips off and what remains lubricates the muscle fibers, and carries flavor to the taste buds. Short ribs Texas style Texas barbecue is all about smoke roasting. The goal is to get the meat to the temp where both fat and collagen have melted.