Texas-Style Beef Ribs
Recipe from
Better Homes and Gardens
Smoke cooking turns ordinary beef ribs into a family feast. Green chile peppers, chili powder, and garlic add a punch to the sauce recipe.
Ingredients
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6 to 8mesquite or hickory wood chunkssee savings
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6 poundsbeef back ribs (about 12 ribs)see savings
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1-1/2 teaspoonssaltsee savings
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1-1/2 teaspoonsblack peppersee savings
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1 cupfinely chopped onionsee savings
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1/2 cuphoneysee savings
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1/2 cupketchupsee savings
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1 4-ouncecan diced green chile pepperssee savings
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1 tablespoonchili powdersee savings
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1/2 teaspoondry mustardsee savings
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2 clovesgarlic, mincedsee savings
Directions
1.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2.
Trim fat from ribs. For rub, in a small bowl combine salt and black pepper. Sprinkle rub evenly over ribs; rub in with your fingers.
3.
For sauce, in a small saucepan combine onion, honey, ketchup, undrained chile peppers, chili powder, mustard, and garlic. Cook and stir over low heat for 10 to 15 minutes or until desired consistency.
4.
In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. (Or place ribs in a rib rack and place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with the sauce during the last 15 minutes of smoking. Add additional coals and water as needed to maintain temperature and moisture. Pass any remaining sauce with ribs. Makes 6 servings.
Nutrition information
Per serving: Calories 443, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 88 mg, Sodium 992 mg, Carbohydrate 32 g, Fiber 1 g, Protein 38 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 7%, Iron 22%. Exchanges: Other Carbohydrate 2, Lean Meat 5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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