1 (5- to 6-pound) brisket
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
Soak mesquite chips in water 4 hours. Prepare charcoal or oak-wood fire in smoker; let burn 1 hour or until flames disappear. Place mesquite on fire. Place water pan in smoker, and fill with water.
Sprinkle brisket with salt and pepper; place on food rack. Cover with smoker lid; cook 8 to 9 hours or until meat thermometer registers 180 degrees, adding additional wood and water as needed. Yield: 15 to 18 servings.
Texas BBQ sauce
* 1/4 cup cider vinegar
* 1/2 cup ketchup
* 1/2 cup water
* 3 tablespoons white sugar
* 1 teaspoon salt
* 1 teaspoon chili powder
In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.
BBQ Beef Short Ribs
5 pounds beef chuck short ribs
24 ounces beer
Spicy BBQ Sauce (recipe follows), or your favorite bottled sauce.
Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer, covered, for about 2 hours or until fork-tender.
Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until slightly crispy on the outside.
Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs.
Spicy Barbeque Sauce:
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
3 tablespoons butter
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon liquid hot pepper
Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping.
Because of their versatility, these bbq ribs recipes should keep you busy for some time to come. There's also some links to more ribs recipes below. And there will be frequent updates and additions to this bbq ribs recipes page.