Recipes and Cooking Texas-Style Beef Ribs 5.0 (1) Smoke cooking turns ordinary beef ribs into a family feast. Green chile peppers, chili powder, and garlic add a punch to the sauce recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Grill Time: 2 hrs 30 mins Stand Time: 1 hrs Total Time: 4 hrs Servings: 6 Jump to Nutrition Facts Ingredients 6 - 8 mesquite or hickory wood chunks 6 pound beef back ribs (about 12 ribs) 1 ½ teaspoon salt 1 ½ teaspoon black pepper 1 cup finely chopped onion ½ cup honey ½ cup ketchup 1 4 ounce can diced green chile peppers 1 tablespoon chili powder ½ teaspoon dry mustard 2 cloves garlic, minced Directions At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. Trim fat from ribs. For rub, in a small bowl combine salt and black pepper. Sprinkle rub evenly over ribs; rub in with your fingers. For sauce, in a small saucepan combine onion, honey, ketchup, undrained chile peppers, chili powder, mustard, and garlic. Cook and stir over low heat for 10 to 15 minutes or until desired consistency. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. (Or place ribs in a rib rack and place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with the sauce during the last 15 minutes of smoking. Add additional coals and water as needed to maintain temperature and moisture. Pass any remaining sauce with ribs. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 443 Calories 18g Fat 32g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 443 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 88mg 29% Sodium 992mg 43% Total Carbohydrate 32g 12% Protein 38g Vitamin C 11.8mg 59% Calcium 70.7mg 5% Iron 4mg 22% Potassium 762mg 16% Folate, total 20.2mcg Vitamin B-12 4.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.