Texas Style Beef Ribs | Smoked BBQ Dino Ribs

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive and chicken thighs are leaner.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be healthier and cheaper.

wood chips

🥗Healthier: wood pellets

💰Cheaper: charcoal

Wood pellets are often easier to use.

Prepare the beef ribs by trimming excess fat and removing the silver skin.

Mix salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl to create a rub.

Rub the spice mixture evenly over the beef ribs, ensuring all surfaces are coated.

Wrap the seasoned ribs in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat the smoker to 225°F (107°C) and soak wood chips in water for 30 minutes.

Place the wood chips in the smoker box or directly on the coals.

Remove the ribs from the refrigerator and let them come to room temperature for 30 minutes.

Place the ribs in the smoker bone-side down and smoke for 5-6 hours, maintaining a steady temperature.

Spritz the ribs with a mixture of apple cider vinegar and hot sauce every hour.

After 4 hours, wrap the ribs in butcher paper to retain moisture and continue smoking for another 1-2 hours.

Check for tenderness; the ribs should be tender but not falling apart.

Remove the ribs from the smoker and let them rest for 20-30 minutes before slicing.

Serve with barbecue sauce on the side.

Cooking Techniques

Spice Level: