    Barbecued Beef Ribs, Chipotle Texas-Style
Tuesday, 19 May 2009
DescriptionThis recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. IngredientsAt a glance
Cuisine
Southwestern
Ingredient
Beef
Cooking Method
Grill
Heat Level
3
Chile
Habanero
Serves
4
For the Ribs: For the Sauce:
Methods/stepsRub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker. To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth. Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened. Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals. Cook the ribs indirectly, covered, for about 45 minutes turning several time. Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn. Reviews |
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Additional Tips
Texas is beef country and was once the land of cattle drives through such cities as Amarillo and Abilene. Texans love to barbecue beef, which can take hours or even days, but the results are worth it. The following recipe doesn't take twenty-four hours, but the ribs should be cooked slowly over charcoal, or in a smoker, taking care that the sauce doesn't burn during the last 30 minutes. Serve with corn on the cob and coleslaw.