Texas Short Ribs
In Texas, beef is king. They love heavy mesquite smoke and need a protein that will hold up. Our Texas Short Ribs come from the beef rib plate and are cut into individual portions so you don't have to share. Cook them low and slow to enjoy a delectable combination of fat and meat that is just screaming to be smoked.
Other Awesome Cuts
Short Ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into individual portions makes them easier to eat, share, cook, devour.
Low and slow is the name of the game. Rub these suckers down with a generous coating of bbq dry rub and smoke them at 275°-300° for 1.5-2.5 hours. Given enough time over low heat, the tough connective tissue will melt, making for fall-off-the-bone tender ribs.