A delicious smokey Texas style beef ribs recipe that you can put together in no time. You'll have everyone coming back for seconds! Serve with charred corn, salad and a cold beer!


  • 12-16 beef short ribs
  • ¼ cup mesquite wood shavings
  • 4 sprigs thyme, roughly chopped
  • 1 tbsp brown sugar


  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 pinch freshly ground cracked pepper
  • ½ cup apple cider vinegar
  • 1 cup brown sugar
  • 2 cups tomato passata
  • 2 tbsp worcestershire sauce
  • 2 tsp chilli flakes
  • 1 tsp salt
  • 2 cloves garlic,
  • crushed Barbecue corn cobs and
  • green salad, to serve


Texas Style Smoked Beef Ribs


  1. Combine ingredients for marinade and coat ribs in marinade. Cover and refrigerate for one hour, or preferably overnight.
  2. Place a piece of foil inside a wok and place wood shavings, thyme and sugar on foil. Place over high heat until mixture starts to smoke. Place ribs on a circular rack that fits inside wok and cover wok with its lid. Reserve remaining marinade. Smoke for 15 minutes over medium heat.
  3. Place ribs in a roasting dish lined with baking paper. Add one cup of water to the dish and cover tightly with foil. Cook in oven at 150C fan forced for 2 hours. Baste with reserved marinade then cook uncovered for 15-20 minutes at 180C fan forced to crisp up. Place any leftover marinade in a small saucepan with any cooking juices from the baking dish and bring to the boil.
  4. Place corn on a barbecue or chargrill pan and cook for 10 minutes, turning regularly until cooked. Serve with ribs, a green salad and reserved reheated marinade.


  • Marinating your ribs overnight makes them more tender.
  • Make a double batch of marinade and freeze half for next time.
  • You can interchange short ribs with spare ribs.
  • The ribs shrink during cooking, so if you are cooking for hungry guests, cook a few extra.

Recipe and image courtesy of Australian Beef


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