Smokehouse Feast: Texas Beef Ribs

When it comes to bold flavor and true Southern soul, nothing beats Texas-style BBQ beef ribs. These massive, tender ribs are seasoned simply, smoked low and slow, and finished with a bark that packs smoky, savory punch. Add classic sides—crispy fries, creamy coleslaw, and soft dinner rolls—and you’ve got a full Chef Ed Smokehouse spread.

Texas BBQ Beef Ribs (Serves 4–6)

Ingredients

For the Ribs:

  • 3–4 lbs beef plate ribs (3-bone rack)
  • 2 tbsp yellow mustard
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • Wood chunks for smoking (oak or hickory preferred)Texas beef ribs, BBQ recipe, smoked ribs, Chef Ed, slow smoked, backyard BBQ, pitmaster style, homemade coleslaw, crispy fries, dinner rolls, comfort food, Southern BBQ, oak smoked ribs, beef BBQ, meat lover meal, BBQ mop sauce, traditional BBQ, rib dinner, American BBQ, rustic food, bold flavor, shredded slaw, two-stage fries, pulled beef ribs, juicy ribs, family-style dinner, smoked beef, grilling recipe, picnic food, soul food, dinner ideas, Southern cooking, smoked meat, crispy potatoes, fresh baked rolls, easy coleslaw, hearty dinner, food for gatherings, party platter, BBQ weekend, outdoor meal, barbecue rub, authentic Texas BBQ, low and slow, rich flavor

For the BBQ Mop Sauce:

  • 1 cup beef broth
  • 1 cup ketchup
  • 4 TBLS. brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (optional)

Instructions

Step 1: Prep the Ribs
Trim excess fat and silver skin from the top of the beef ribs, leaving the underside membrane intact to hold the bones together. Rub mustard on all sides as a binder. Combine salt, pepper, garlic powder, and paprika. Season generously.

Step 2: Smoke Low and Slow
Preheat your smoker to 250°F (121°C). Add oak or hickory wood chunks. Place ribs bone-side down and smoke for 6–8 hours. Mop with BBQ sauce every hour after the first 3 hours to build moisture and flavor. Ribs are done when they reach 203°F internal temperature and jiggle like jello.

Step 3: Rest and Slice
Let ribs rest for 30 minutes, wrapped loosely in butcher paper. Slice between the bones and serve with sides.

Crispy Fries

Ingredients

  • 4 russet potatoes
  • Vegetable oil for frying
  • Salt to taste

Instructions
Peel and cut potatoes into ¼-inch sticks. Soak in cold water for 30 minutes. Pat dry. Fry in oil at 325°F for 4 minutes. Drain. Then fry again at 375°F until golden brown. Salt immediately.

Creamy Coleslaw

Ingredients

  • 1 small green cabbage, shredded
  • 1 carrot, grated
  • ½ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions
Combine shredded cabbage and carrot. In a separate bowl, mix mayo, vinegar, sugar, salt, and pepper. Toss with vegetables. Chill for at least 30 minutes before serving.

Soft Dinner Rolls

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 2¼ tsp instant yeast
  • 1 tsp salt
  • 1 cup warm milk
  • 2 tbsp butter, melted

Instructions
Mix flour, sugar, yeast, and salt. Add warm milk and knead for 10 minutes until soft. Let rise for 1 hour. Form into 12 rolls and place in a greased pan. Let rise again for 30 minutes. Bake at 375°F for 15–18 minutes. Brush with melted butter.

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Texas-style BBQ uses simple seasonings, allowing the meat’s natural richness to shine. Beef ribs are protein-rich and iron-heavy but should be enjoyed in moderation. Coleslaw adds crunch and probiotics when made with vinegar. Fries can be baked or air-fried for a lighter touch. Rolls offer a soft, carb-rich balance to the smoky meat.

Chef Ed’s Take

This meal is about balance—smoky, fatty ribs with vinegary slaw, salty fries, and warm, fluffy rolls. Each bite tells a story of Southern pride and slow-cooked perfection. Whether you’re feeding friends or going full pitmaster solo, this spread turns any backyard into a Texas smokehouse.

 

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