Gunpowder Beef Ribs

Directions

Beef Rib Selection

1. For this recipe, we are looking for some Texas-size dino ribs (Plate or Short Ribs). 

2. These will be available in some grocery stores but all meat markets will have these. 

3. You will want to find ribs with a minimum of 3 to 4 bones and the meat to be as even as possible on top. 

4. Price! Check your stores for pricing oftentimes in Texas if store A doesn’t have them on sale Store B will. 

The Preparation

1. Remove it from its packaging and pat it dry. 

2. Trim off the fat off the top (meat side) along with any silver skin that is under the fat. We want to expose the meat to get great flavor and bark. 

3. Don’t remove the membrane/ silver skin from the bone side as this will hold our ribs together. Plus there's no meat to eat down there. 

4. After the trim, start seasoning the fat side using Gunpowder Steak & Brisket Seasoning & Ma Deuce Steak Seasoning (We use a 70/30 combo of Gunpowder to Ma Deuce). If you want to keep it simple use our Platoon Sergent SPG or Standard Issue SP

5. Let the ribs sweat for 10-20 minutes before starting the cook 

6. We always recommend using a temperature probe while cooking to help with accuracy like our GYAO Instant Read Thermometer 

The Smoke

1. Set your smoker from 225-275 (for most smaller grills like pellet and ceramic we recommend a lower temperature due to the lower amount of airflow)

2. For us Texas boys we love post oak to use for our wood to smoke. But feel free to use what is popular in your area to mix it up! Besides post oak we would recommend using Pecan or hickory for this cook.

3. Place the beef ribs on the smoker bone side down 

4. RECOMMENDED spritz your beef ribs every 30-45 minutes with either water, apple juice, or beer… but you should be drinking that.

5. We don’t usually wrap our beef ribs but if you are cooking a choice grade rack or a lower grade meat we recommend wrapping 

6. If you wrap your beef ribs use butchers paper or tin foil lay out two sheets overlapping by 3” and set your beef ribs on one end 

7. We recommend if you are wrapping add beef tallow or butter in your wrap for extra flavor and juice 

8. Tightly wrap your beef ribs at 165 to 175 deg leaving little to no air pockets and return to the smoker 

9. Smoke until the temperature reaches 200-205 degrees internal at this point probe the beef ribs with your thermometer in between the bones from the top to the bottom the to make sure it’s tender to your liking 

10. Remove and rest in a dry cooler or oven (turned off or on the lowest setting) for 30 minutes minimum. 

11. When you are ready to eat, remove the beef ribs and start slicing between the bones.

12. You can also remove all the bones and make burnt ends out of beef ribs and you will love every bite! Or you can eat it straight off the bone! 

13. Now plate it with your favorite sides and enjoy it with your friends and family!