Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 3 2026
Labor Day Low And Slow - Smoked Beef Ribs (Texas Dino Ribs)
Image From chilesandsmoke.com
Beef plate ribs (4-5 lbs, 3-bone rack): Buy the whole rack uncut. Individual ribs tend to tip over on the smoker and cook unevenly. One rack feeds 4-5 people easily given the richness.
Seasoning: A classic 50/50 blend of coarse kosher salt and 16-mesh black pepper is the Texas standard, or use Canyon Crust Beef Seasoning for a coarse salt and pepper base with smoky chiles, granulated garlic, and celery seeds built specifically for beef.
Spritz liquid (apple cider vinegar, beef broth, or black coffee): Start spritzing after the first hour. Acid breaks down surface collagen and keeps the sides moist. Black coffee builds a darker bark; apple cider vinegar adds a subtle tang.
Pink butcher paper: For the optional wrap. Butcher paper is porous; it lets steam escape, which keeps the bark from going soft the way aluminum foil would. Have a generous length ready before the cook.