On today's PBS program "Cook's Country" they grilled beef ribs in an unusual
fashion. I've always felt the steam flavor comes most from the early
smoking. Steaming initially?

Any thoughts?

Texas Barbecued Beef Ribs
From the episode: "Beef Meets Grill"

Serves 4.
Ingredients
3tablespoons brown sugar
4teaspoons chili powder
1/2teaspoon cayenne pepper
1tablespoon salt
2teaspoons pepper
3-4beef rib slabs (3 to 4 ribs per slab, about 5 pounds total) (see note)
1cup wood chips , soaked for 15 minutes

Instructions
1. MAKE RUB Combine sugar, chili powder, cayenne, salt, and pepper in bowl.
Pat ribs dry with paper towels and rub sugar mixture all over ribs. (Ribs
can be wrapped in plastic and refrigerated for 24 hours.)
2. STEAM RIBS Adjust oven rack to middle position and heat oven to 300
degrees. Arrange ribs on wire rack set inside rimmed baking sheet. Add just
enough water to cover pan bottom, then cover pan tightly with aluminum foil
and bake until fat has rendered and meat begins to pull away from bones,
about 2 hours.
3. SMOKE RIBS Tightly seal wood chips in foil packet and cut vent holes in
top of packet. Open bottom vent on grill. Light about 100 coals; when
covered with fine gray ash, carefully pile on one side of grill. Arrange
foil packet directly on coals. Set cooking grate in place and heat, covered,
with lid vent open halfway, until wood chips begin to smoke heavily, about 5
minutes. (For gas grill, place foil packet directly on primary burner. Heat
all burners on high, covered, until wood chips begin to smoke heavily, about
15 minutes. Leave primary burner on high, shut other burner[s] off.) Scrape
cooking grate clean. Arrange ribs on cool side of grill and barbecue,
covered, flipping and rotating slabs once, until ribs are lightly charred
and smoky, about 1½ hours. Transfer to cutting board, tent with foil, and
let rest 10 minutes. Serve.