Texas-Style Smoked Beef Ribs
Master the art of perfectly smoked beef ribs. This method ensures a deep, peppery bark and incredibly tender meat by utilizing a precise butcher paper wrap.
Smoked beef ribs are the pinnacle of barbecue, often called brisket on a stick. Achieving that perfect, melt-in-your-mouth texture requires patience, quality meat, and the right resting technique. Using butcher paper to wrap your ribs during the final stages traps moisture while preserving the integrity of that hard-earned bark.
Ingredients
- 1 rack beef plate ribs
- 2 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- optional beef tallow
Instructions
- 1Position the beef rib
Place your smoked beef rib in the center of a large sheet of food-grade butcher paper. Make sure you have enough excess paper on all sides to fold it completely over the meat for a secure, airtight seal.
Tip: Make sure your butcher paper is laid out flat on a clean surface before starting. - 2Begin the wrap
Lift the bottom edge of the butcher paper and fold it firmly up and over the smoked beef rib. Pull the paper taut against the meat to create a snug, secure base that prevents moisture loss.
Tip: Folding tightly helps keep the juices inside during the rest. - 3Fold in the sides
Fold both the left and right edges of the butcher paper inward over the ends of the beef rib. Tuck the corners tightly against the meat to create a professional seal that will trap all the flavorful juices during the rest.
Tip: Tuck the corner securely for a neat, tight seal. - 4Final roll and seal
Continue rolling the meat forward until it is completely encased in the butcher paper. Once wrapped, tuck the final seam underneath the rib to ensure the package stays tight and securely closed while it rests.
Tip: Ensure the seam is tucked underneath to keep the package securely closed.
