Texas-Style Beef Ribs (Smoked)
Texas-style beef ribs are a barbecue staple featuring large, meaty beef ribs (often plate or short ribs) coated in a simple, peppery dry rub and slow-smoked over post oak wood for many hours. This low-and-slow cooking method renders the fat and connective tissue, resulting in incredibly tender, pull-apart meat with a rich, smoky flavor and a dark, flavorful bark.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and fat, with virtually no carbohydrates unless a sugary rub is used. A single, large serving (one bone) can easily provide over 1,000 calories, along with significant amounts of iron, zinc, and B vitamins from the beef.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 55 g |
| Carbs | 0 g |
| Fat | 48 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 900 mg |
| Potassium | 450 mg |
| Phosphorus | 350 mg |
| Zinc | 10 mg |
| Iron | 4 mg |
| Niacin (B3) | 12 mg |
| Vitamin B12 | 3.5 mcg |
| Selenium | 40 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 bone-in rib (approx. 340 g, edible portion ~200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Texas beef ribs are a testament to the state's cattle ranching heritage and the 'bigger is better' ethos of Texas barbecue. Nutritionally, they are a dense source of complete protein and essential minerals, but the high saturated fat content makes them a classic indulgence rather than an everyday meal.
