SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
TEXAS BBQ RIBS
This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method.
Provided by riffraff
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbeque smoker with hickory or pecan wood.
- If you use briquets and woodchips, soak the chips in water.
- Rub ribs with dry rub and let set for one hour before starting to smoke.
- Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
- Wrap ribs in foil, cover meat generously with brown sugar and honey.
- Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
Nutrition Facts : Calories 349.9, Fat 12.7, SaturatedFat 2.2, Sodium 1352.1, Carbohydrate 69.2, Fiber 31.7, Sugar 24.6, Protein 13.1
TEXAS PORK RIBS
This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste!
Provided by Laura Walton
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 13h30m
Yield 12
Number Of Ingredients 15
Steps:
- Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
- Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
- Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
- Preheat grill for medium-low heat.
- When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 53.1 g, Cholesterol 126.8 mg, Fat 30.9 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 11.2 g, Sodium 990.9 mg, Sugar 48.4 g
TEXAS BBQ BEEF RIBS
Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.
Provided by DougScheidingofRogueCookers
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
- Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
- Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
- Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
- Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
- Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
- Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.
Nutrition Facts : Calories 506.2 calories, Carbohydrate 8.9 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 1 g, Protein 22 g, SaturatedFat 17.7 g, Sodium 2865.1 mg, Sugar 4 g
TEXAS TWINKIES
Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.
Provided by burtvilla
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C).
- Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet.
- Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 11.7 g, Fiber 0.5 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 592.5 mg, Sugar 4.1 g
TEXAS-STYLE BEEF RIBS
From Taste of the South magazine. I really like the combination of spices and herbs in this beef rib rub. Cumin, mustard, and dark brown sugar, with smokey paprika for lots of Texas-style flavor. Cumin is included in the Mopping Sauce too.
Provided by KathyP53
Categories Meat
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
- Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
- Preheat one side of grill to medium-low (250 - 300 degrees).
- Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.
- Mopping Sauce:.
- In a small bowl, combine ketchup, vinegar, Worcestershire, onion powder, garlic powder, and cumin. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 120.5, Fat 0.9, SaturatedFat 0.1, Sodium 5992.9, Carbohydrate 28, Fiber 1.6, Sugar 21.7, Protein 2
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