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Texas-Style Black Pepper Crusted Beef Ribs
Central Texas barbecue keeps things simple: just salt, pepper, and hours of oak smoke on massive beef plate ribs, sometimes called 'dinosaur ribs' for their size. This is an advanced, patience-testing cook that rewards you with deeply beefy, tender meat.
Prep20 min
Cook8 hr
Total8 hr 20 min
ServingsServes 4-6
DifficultyAdvanced
Rating★ 4.3
Why You'll Love This
- Simple salt-and-pepper Texas crust
- Deep oak smoke flavor
- Large, meaty beef portions
This Recipe Is For Members
Here's a preview of the ingredients and first step. Join My BBQ Recipe to unlock the full method, tips, and nutrition info.
A Few Ingredients
- 1 rack (3 bones, about 5-7 lbs) beef plate short ribs
- 3 tbsp coarse kosher salt
- 3 tbsp coarse black pepper (16-mesh or coarsely cracked)
- … and 5 more
First Step
Trim the beef plate ribs of any silverskin and excess hard fat on top, leaving about 1/4 inch of fat cap to protect the meat during the long cook, and remove the thin membrane on the underside of the bones the same way you would with pork ribs.
