Texas Smoked Beef Ribs Family
A Central Texas pit master showpiece, whole rack of beef back ribs rubbed in coarse black pepper and salt, slow-roasted until the bark is set and the meat pulls clean from the bone.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove membrane from ribs by sliding a butter knife under the edge and pulling with a paper towel. Mix pepper, salt, and garlic powder. Rub firmly over the rack, drizzle with oil, coat evenly.
Roast
Preheat oven to 150°C / 300°F. Place ribs bone-side down on a wire rack over a foil-lined roasting tin. Roast uncovered 3 hours until dark bark forms.
Wrap
Remove ribs. Wrap the rack tightly in foil and return to oven 1 hour at 150°C until meat pulls back from bones by 1cm and a skewer meets no resistance.
Rest
Remove foil-wrapped ribs and rest still wrapped 20 minutes at room temperature, allowing carryover cooking and juice redistribution.
Plate
Unwrap ribs and slice between the bones onto a serving board. Arrange pickled jalapeños, sliced white onion, and white bread alongside. Serve family-style for 2.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.