Until this issue, I had preferred beef ribs to pork, but this is the weakest recipe in the issue. all st louis cut now.
Texas-Style Beef Ribs
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.
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Credit: O. Rufus Lovett
SERVES 6–8
2 tbsp. kosher salt
1½ tbsp. dark brown sugar
1 tbsp. paprika
1 tsp. dry mustard powder
1 tsp. onion powder
1 tsp. garlic powder
¾ tsp. dried basil
½ tsp. dried thyme
½ tsp. ground savory
½ tsp. ground coriander
½ tsp. ground black pepper
½ tsp. ground white pepper
¼ tsp. ground cumin
1 rack beef spareribs (about 3 lb.)
1. Mix salt, sugar, paprika, mustard, onion, garlic, basil, thyme, savory, coriander, peppers, and cumin in a bowl. Rub the ribs all over with the spice mixture. Let sit at room temperature for 1 hour or chill overnight.
2. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place ribs, meat side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once, until the tip of a small knife slips easily in and out of the meat, 3–4 hours.
