Texas Cheesesteak Recipe

• Makes: 3 large cheesesteaks
• Smoker temperature: 230°F
• Approximate smoke time: 8 hours
• Rest time: 60 to 90 minutes

Ingredients

Smoked Beef Ribs

• 1 approximately 10-pound, 3-bone beef plate rib rack
• 3 to 4 tablespoons Worcestershire sauce
• About 1/2 cup Uncle Dibbz Texas Steak Rub, or enough to generously coat the ribs
• Hickory pellets

Cheesesteaks

• 3 large French bread loaves
• 3 large yellow onions, thinly sliced
• 12 to 15 slices white American cheese
• 3 tablespoons butter
• 1 to 2 tablespoons neutral cooking oil

Season the Beef with Texas Steak Rub

The Texas Steak Rub gives the beef ribs the salt, garlic, pepper, and savory seasoning they need for a bold bark without adding extra ingredients.

Buy Texas Steak Rub

Instructions

1. Prepare the Beef Ribs

Trim away any thick, hard exterior fat and loose pieces from the beef ribs. Cut between the bones to separate the rack into three individual ribs.

Lightly coat each rib with Worcestershire sauce, then season every exposed side generously with Uncle Dibbz Texas Steak Rub. Let the seasoned ribs sit while the smoker preheats.

2. Smoke the Beef Ribs

Preheat your smoker to 230°F using hickory pellets.

Place the individual ribs directly on the smoker grates, leaving space between them for airflow. Smoke the ribs unwrapped for approximately 8 hours.

Do not spritz or wrap the ribs during the cook. Let the smoke, rendered fat, and seasoning build the bark naturally.

3. Check for Doneness

Begin checking the ribs once the internal temperature reaches the upper 190s. They will usually finish around 200 to 205°F internal, but tenderness matters more than the exact number.

Insert a probe into the thickest portion of the meat, avoiding the bone. The ribs are ready when the probe slides into the meat with very little resistance. Remove each rib individually as it becomes tender.

4. Rest the Beef

Rest the ribs for 60 to 90 minutes. Keep the bones in during the rest.

When ready to assemble, gently pull the bone from each rib. If the beef is properly cooked, the bone should release easily. Keep the smoked rib meat essentially intact. There is no need to chop or shred it.

5. Cook the Onions

While the ribs rest, heat the butter and neutral oil in a large skillet over medium heat. Add the sliced onions and cook for approximately 12 to 15 minutes, stirring occasionally, until soft and browned.

6. Toast the Bread

Slice each French bread loaf completely in half lengthwise to create a separate top and bottom. Lightly toast the cut sides until golden. You want enough toast to give the sandwich structure without making the bread too hard or crunchy.

7. Assemble the Texas Cheesesteak

Layer the cooked onions and white American cheese over the bottom half of each toasted loaf.

Place one whole boneless smoked beef rib directly over the onions and cheese. The heat from the beef will start melting the cheese underneath.

If needed, place the open sandwich back on the smoker or into a warm oven for a few minutes until the American cheese is fully melted.

Add the top half of the bread and serve.

Optional Game Day Serving

For a party or football spread, you can cut the finished cheesesteaks into smaller grab-and-go portions and arrange them on a serving tray. Otherwise, serve them just like any other cheesesteak.

Final Build

Toasted French bread + cooked onions + white American cheese + whole smoked beef plate rib meat.