Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name.
- 1/4 cup coarsely ground black pepper
- 1/4 cup Kosher salt
- 1 tablespoon garlic powder (optional)
- 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 to 4 chunks of a medium smoking wood, such as oak or hickory
- 2 large pieces of butcher paper
- Type of fire: Indirect
- Grill heat: Low
In a small bowl, combine pepper, salt, and garlic powder (if using) to make the rub. Season ribs all over liberally with the rub.
Fire up smoker or grill to 225°F (107°C) adding chunks of smoking wood chunks (see shopping link above) when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers 165°F (74°C) when inserted into the thickest part of the ribs.
Wrap each rack of ribs tightly in butcher paper and return to smoker. Continue cooking until an instant read thermometer registers 185°F (85°C) when inserted into the thickest part of the ribs. There should be no resistance when inserting the thermometer into the meat.
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.
Smoker or grill