History

Beef plate ribs occupy a separate place in the Texas BBQ tradition from pork spare ribs, favouring the massive cut from ribs six, seven, and eight rather than the pork-centric style common in the American South. Fort Worth pitmasters adopted the beef rib as the showpiece cut, partly because the city's Stockyards heritage made beef the prestige protein and partly because the long cook time rewarded the patience that post-oak smoking demands. Heim Barbecue brought the style to Fort Worth prominence when it opened in 2015, earning Texas Monthly honours and attracting guests who drove hours specifically for the house beef ribs.

Make it at home

Yield 4Hands-on 30 minTotal 10 hrDifficulty Advanced

Ingredients

  • 1 rack beef plate ribs (3 bones), about 2.5 kg
  • Coarse kosher salt, 2 tablespoons
  • Coarse black pepper, 2 tablespoons
  • Post-oak wood chunks

Method

  1. Remove the membrane from the underside of the ribs if present. Trim any hard exterior fat from the bone side.
  2. Season all surfaces generously with equal parts coarse salt and coarse black pepper. Rest at room temperature for 1 hour before placing in the smoker.
  3. Set smoker to 120 to 135 C (250 to 275 F) with post-oak for consistent, clean smoke.
  4. Place ribs meat-side up on the grate. Smoke uncovered for the entire cook, checking every 90 minutes.
  5. After 6 hours, begin checking internal temperature. Target 96 to 98 C (205 to 208 F) measured in the thickest meat between the bones.
  6. Probe-test the ribs: a skewer should slide in and out with zero resistance. If it catches, continue smoking.
  7. Rest the rack loosely tented in butcher paper for 30 to 45 minutes before slicing between bones.
  8. Slice into individual bones and serve immediately.

Tip from the editors. Beef plate ribs need to reach 96 C internal before they are done.

Where to eat fort worth texas bbq beef ribs

Fort Worth Texas BBQ beef ribs in Fort Worth

Heim Barbecue ★ 4.7

Texas Bbq$$cultural-districtSun-Thu 11:00-21:00, Fri-Sat 11:00-22:00

Heim Barbecue in Fort Worth serves celebrated bacon burnt ends and slow-smoked brisket from a full bar and dining room on White Settlement Road.

Order: Bacon burnt ends, beef brisket by the pound, smoked jalapeño cheddar sausage.

Tip: Happy hour runs Monday through Friday 14:00-18:00. Go early on weekends for the best cut selection.

5333 White Settlement Rd, Fort Worth, TX 76114 Book →

Panther City BBQ ★ 4.6

American Barbecue$$Wed-Sun 11:00-20:00

Panther City BBQ on E Hattie St in Fort Worth is a Michelin-recommended smokehouse known for brisket mac and cheese and jalapeño honey spareribs.

Order: Brisket mac and cheese; jalapeño honey spareribs with pickles and white bread.

Tip: The bar stays open until midnight Wednesday through Sunday; meats sell out before 15:00 on weekends.

201 E Hattie St, Fort Worth, TX 76104

Woodshed Smokehouse ★ 4.4

Brunch$$Mon-Thu 11:00-22:00, Fri 11:00-23:00, Sat-Sun 08:00-23:00

Woodshed Smokehouse on the Trinity River in Fort Worth opens at 08:00 on weekends for smoke-tinged brunch with mimosas and chilaquiles outside.

Order: Chilaquiles with smoked brisket; wood-fired bloody mary.

Tip: Weekend breakfast service runs 08:00-11:00 only; get there at opening to catch the full breakfast menu before it transitions to the lunch lineup.

3201 Riverfront Dr, Fort Worth, TX 76107

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