1) Try to get USDA Choice, USDA Prime, Wagyu, or Certified Angus Beef. Start with quality meat.
2) Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.
3) Salt the meat in advance, up to 24 hours if possible, 1/2 teaspoon of kosher salt per pound of meat, guestimate what percentage of the slab is bone and adjust. This is called dry brining and it is important for water retention and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat my Big Bad Beef Rub. Most commercial rubs are primarily salt, avoid them. I know you like my recipe for Meathead's Memphis Dust, but it is too sweet for beef. Sprinkle the rub on the tops and sides, and coat them generously.
4) If you wish, you can tenderize the meat with Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this to more than 200°F.
5) Setup your cooker for indirect cooking and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.
6) Put the meat on, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces on a tight cooker, double that if it leaks a lot. Put the lid on.
You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. The exact length of the cook depends on variables such as the composition of the meat (each steer is different).
1" thick meat should hit 203°F in about 5 hours.
1.5" thick meat should hit 203°F in about 7 hours.
2" thick meat should hit 203°F in about 10 hours.
Skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.
Skip the sauce. A lot of folks like barbecue sauce on everything they grill, but sweet tomato based sauce just clashes with smoky beef. Save it for pork. I serve my beef ribs nekked. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop-Sauce.
6) Serve with Grannie's Texas Beans and your favorite coleslaw.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 151.2mg||5 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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