Smoky Texas-Style Beef Ribs

Smoky Texas-Style Beef Ribs

These smoky beef ribs are expertly seasoned and slow-cooked for a juicy, flavorful meal that's perfect for any BBQ enthusiast.

Ingredients

• 4 pounds beef ribs
• 2 tablespoons steak seasoning
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 4 tablespoons Worcestershire sauce
• 1 cup apple juice

Method

1. Start by loading your pellet grill's hopper with wood chips according to the manufacturer's instructions. Preheat the grill to 275°F (135°C).
2. Trim any excess fat and silver skin from the top of the beef ribs using a sharp knife, but be sure to keep the membrane on the bottom intact for structural support during cooking.
3. In a coffee grinder or food processor, blend your steak seasoning into a medium-coarse consistency for enhanced flavor distribution. Pour the mixture into a shaker bottle and add chili powder and garlic powder, mixing until everything is well combined.
4. Pour half of the Worcestershire sauce over the underside of the ribs to help the seasoning stick, then sprinkle the seasoning blend generously over the ribs. Flip them over and repeat the process on the meatier side, finishing with a light spray of apple juice to retain moisture.
5. Position the seasoned ribs on the preheated pellet grill with the thicker end facing the heat source, usually located at the back of the grill.
6. Smoke the ribs for 4 to 6 hours, spritzing with apple juice every 30 minutes to keep them moist, until the internal temperature reaches between 198°F and 203°F (92°C to 95°C). If the cooking time extends beyond expectations, you can raise the grill temperature to 325°F (165°C) while closely monitoring the internal temperature.
7. Once cooked, carefully take the ribs off the grill and place them on a large cutting board. Cut into individual pieces or shred the meat for serving.