Texas Two-step Recipe

Inspired by P.S. Steak

Time6h 30m

Serves4

smoked beef short rib, Texas hot link, butcher bbq, pickles

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Ingredients

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1
Prepare the Beef Short Ribs
Start by seasoning the beef short ribs with Butcher BBQ seasoning. Ensure that the seasoning is evenly applied to all sides of the ribs and let them sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
2
Prepare the Smoker
While the ribs are resting, prepare your smoker. Soak the applewood chips in water for about 30 minutes, then drain. Preheat the smoker to 225°F (107°C). Once heated, add the soaked applewood chips to the smoker box.
3
Smoke the Beef Short Ribs
Place the seasoned beef short ribs in the smoker. Smoke the ribs for about 6 hours, or until they reach an internal temperature of 203°F (95°C). Maintain the smoker temperature and add more wood chips as needed to keep the smoke going.
4
Cook the Texas Hot Links
During the last hour of smoking the ribs, add the Texas hot links to the smoker. Cook them alongside the ribs until they are heated through and slightly crispy on the outside, about 1 hour.
5
Prepare the Pickles
While the meats are smoking, prepare the pickles. Slice them into spears if whole or serve them as they are. You can also marinate them in a simple solution of vinegar, water, and spices if desired.
6
Serve the Dish
Once the beef short ribs are done smoking, remove them from the smoker and let them rest for about 15 minutes. Slice the ribs between the bones, plate them alongside the smoked hot links and pickles. Enjoy your Texas Two-Step!