American · Dinner
Texas Smoked Beef Ribs
Texas beef plate ribs rubbed only with salt and coarse pepper, smoked low over indirect heat until the bark turns deep mahogany and the meat probes tender, served with pinto beans, pickled onion, and grilled bread.
$$
20 minsPrep
420 minsCook
440 minsTotal
HardLevel
Nutrition per serving
620Calories
42gProtein
32gFat
38gCarbs
5gSugar
6gFiber
850mgSodium
95mgChol
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Instructions
1
Prep
Heat smoker to 110C/225F. Pat ribs dry. Rub all over with salt, pepper, and garlic powder. Toss onion with vinegar and sugar to quick-pickle.
2
Smoke
Set ribs bone-side down over low heat. Smoke 4 hours until a deep mahogany bark forms and the surface feels dry and set.
3
Wrap
Wrap ribs in butcher paper. Return over low heat and smoke 3 hours until the meat probes tender like soft butter between the bones.
4
Simmer
Tip pinto beans with their liquid and bay leaves into a pan. Simmer over medium heat 12 minutes until thick and creamy.
5
Char
Lay bread on the smoker grate. Grill over medium-high heat 2–3 minutes until the edges toast and pick up smoke and colour.
6
Plate
Rest ribs 30 minutes, then slice between the bones. Pile onto a board with the beans, pickled onion, and toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in beef plate ribs
- 2 tbsp neutral oil
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 2 tsp garlic powder
- 300g (10.6 oz / 1 can) canned pinto beans
- 2 bay leaves
- 1 small onion
- 4 tbsp cider vinegar
- 2 tsp sugar
- 4 slices white bread, to serve