Texas-Style Beef Ribs

Name: Texas-Style Beef Ribs
Prep time: 45 min
Cook time: 7 h 45 min
Total time: 8 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 Lb Beef Short Ribs, Plate Style; 3 Tbsp Kosher Salt; 3 Tbsp Coarse Black Pepper; 1 Tbsp Garlic Powder; 1 Cup Beef Broth; 0.3 Cup Apple Cider Vinegar

Massive bones, pepper crust, smoke

Prep: 45 min
Cook: 465 min
Serves 8
Difficulty: hard

Massive bones, pepper crust, smoke. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

859Cal

89gProtein

1gCarbs

58gFat

Ingredients

6 Lb Beef Short Ribs, Plate Style
3 Tbsp Kosher Salt
3 Tbsp Coarse Black Pepper
1 Tbsp Garlic Powder
1 Cup Beef Broth
0.3 Cup Apple Cider Vinegar

Instructions

Season the beef ribs: Pull silver skin if present. Coat ribs with salt and pepper (heavy — Texas style). Let sit 30 minutes while smoker preheats to 275°F with oak.
Smoke until tender: Smoke bone-side down 6–8 hours until meat pulls back from bone and internal temp reads 200–205°F. Wrap in butcher paper if bark gets too dark before tenderness. Meat should jiggle when you shake the rack.
Rest and portion: Rest 20 minutes tented with foil. Cut between bones. Hold on sheet trays at 180°F — beef ribs dry out fast, so keep a backup pan lightly spritzed with broth.
Serve on the line: Pile ribs on sheet trays with extra pepper on the side. Backup pan in a warm oven — do not cover tightly or bark softens.

Tonight's spread

Plate Texas-Style Beef Ribs with sides in separate pans so the crew can mix portions.
Line up Texas-Style Beef Ribs on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil