This recipe is in honor of defensive end Big Red Bryant (#79) who hails from Jasper, Texas. Big Red was beloved by the 12th Man for his intensity and passion for playing defense. He was a stout run stopper and loved to gobble up field goal attempts like Pac Man. He was released by the Seahawks a month after winning Super Bowl 48. Big Red provided the 12th Man many memorable moments, and he will not be forgotten.
Texans love their barbecue and it’s all about the beef. I present to you Big Red’s BBQ Beef Ribs.
- A large amount of beef short ribs (I like to get them from the butcher in a slab)
- Beef Bouillon Cubes
- Cracked Pepper and Kosher Salt
- Trim the fat cap off the short ribs, and if you got a slab, slice them into individual ribs.
- Rub fresh cracked pepper, kosher salt, and the beef bouillon cubes onto the ribs.
Fire up you charcoal or gas grill and set it up to cook these ribs over indirect heat at about 250 degrees. Be sure to put a drip pan underneath the ribs. Put some water in the drip pan to keep everything nice and moist. For this to be true Texas barbecue, use some mesquite wood chips on the flame to get a nice smokey flavor infused into the meat for the first couple of hours of cooking.
Cook the ribs until they reach at least 190 degrees. This will probably take three hours or longer. Check them once or twice and if they look dry, sprinkle some beer on them. You don’t need to put any sauce on them, just tear into them like Big Red does to an extra point attempt.