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Texas Style Beef Short Ribs

Prep Time:10 Minutes
Cook Time:3 Hours

Nutritional Information

When it comes to Texas barbecue, a beef rub need go no further than salt and pepper.


  • 1/4 cup coarsely ground black pepper
  • 1/4 cup kosher salt
  • 1 tablespoon garlic powder
  • 2 racks beef short ribs, 4-bones each, 10- to 12-inches square, membrane removed and hard fat cap trimmed to 1/8 inch
  • 3-4 chunks red oak
  • 2 large pieces of butcher paper or parchment paper


  • 1. In a small bowl combine pepper, salt, and garlic powder to make the rub. Season ribs all over liberally with the rub.
  • 2. Preheat EGG to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs on the EGG, using a stainless steel grate, meat side up, and smoke until an instant read thermometer registers 165°F when inserted into the thickest part of the ribs.
  • 3. Wrap each rack of ribs tightly in butcher paper and return to the EGG. Continue cooking until an instant read thermometer registers 185°F when inserted into the thickest part of the ribs. There should be no resistance when inserting the thermometer into the meat.
  • 4. Transfer ribs to an empty cooler and let rest for a minimum of 30 minutes, up to 3 hours. Slice ribs into individual bones and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828