Food & Drink

This Texas Chef’s Secret BBQ Rub Recipe Will Take Your Grilling to the Next Level

Benjamin Baker/Travaasa

Texas’ Chef Ben is bringing you the ultimate summer grilling BBQ rub recipe. Benjamin Baker is the executive chef at Austin’s The Preserve Kitchen + Bar, located inside Travaasa Resort. The restaurant offers diners farm-to-table meals, as Chef Ben is dedicated to using only fresh and local ingredients.

Lucky for us, Chef Ben is sharing his secret recipe for his unique and delicious BBQ Wagyu Beef Ribs. You’ll be blown away by how easy this is to make, and how scrumptious it turns out. You’ll have everyone asking you for this recipe, guaranteed.

It’s a simple dish that keeps it real with the ol’ time tradition, and is definitely purist in nature. If you don’t have Wagyu, try to find some beef ribs that are fatty with a decent amount of connective tissue.

Ingredients

  • 2 racks Wagyu Beef Ribs
  • 1 cup Fresh ground black pepper
  • 1 cup Kosher Salt
  • 2 cups Apple Cider Vinegar
  • 2 cups Brown Sugar

Tools 

  • Small drum smoker
  • Quart sized container
  • Pastry brush
  • Tongs
  • Favorite smoking wood (we are using juniper, and cedar)

Instructions

  1. Stoke up the drum smoker with dampers open wide. Allow fire to thoroughly catch and burn to create solid embers.
  2. Close the dampers to impede the air flow and allow the smoke to build. the temperature inside the drum should be between 200 degrees F – and 250 degrees F.
  3. Combine the brown sugar with the apple cider vinegar and stir until the sugar has dissolved.
  4. Take a sharp paring knife and slice through the connective tissue on the back side of the ribs (be careful not to cut through the meat, just a little slice)
  5. Rub the ribs generously with kosher salt and fresh ground black pepper corns.
  6. Lay the ribs in the smoker and check every 1/2 an hour – 45 minutes, turning over and basting with the apple cider mixture each time.
  7. Continue this process for about 6 hours, or until the meat between the ribs will tear off with the tip of your tongs.
  8. Pull ribs off of the smoker and allow to rest for about a 1/2 an hour.
  9. Serve with a huge stack of napkins, and don’t come up for air until they are gone.

Now all that’s left to do is serve, enjoy, share and repeat!

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This Texas Chef’s Secret BBQ Rub Recipe Will Take Your Grilling to the Next Level