These Texas-style smoked ribs are a labor of love, but trust me, they're worth every minute. You'll be surprised at how easy they are to make once you get the hang of it. I have many amazing memories making these with my Grandpa who was from Texas. He always had the best barbecue and taught me all the tricks.
The secret is low and slow smoking. This tenderizes the meat and allows the smoky flavor to permeate every bite. It's a slow burn, but that's how you get the best ribs. And don't even think about rushing this process! That's how you end up with dry, sad ribs.
Required Equipments
- Large smoker or grill
- Meat thermometer
- Spray bottle
- Aluminum foil
- Basting brush
Texas-Style-Smoked-Ribs
Fall-off-the-bone tender, smoky, and delicious, these Texas-style smoked ribs are a barbecue masterpiece. This recipe will walk you through each step, even showing you how to make your own smoky BBQ rub!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 450 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get yourself some good quality spare ribs. About 3-4 pounds should do the trick for a couple of hungry folks. I prefer St. Louis-style, but any cut will work.
- Now, for the rub. This is where you can really get creative. My basic recipe uses 2 tablespoons of paprika, 1 tablespoon each of brown sugar, garlic powder, onion powder, black pepper, and a teaspoon of cayenne for a little kick. Mix it all together in a bowl like you're making a really awesome face mask (don't actually put it on your face).
- Pat those ribs dry with paper towels. This is vital for a good bark. Trust me. I learned this the hard way, once ended up with soggy ribs that cried themselves to sleep. :(
- Generously rub that delicious mixture all over the ribs, making sure to get into every nook and cranny. Don't be shy! The more rub, the more flavor, right?
- Now for the smoking part. Preheat your smoker to 225°F (107°C). Maintain this temp throughout the entire cook. You'll probably want to use some good quality hickory or mesquite wood chips or chunks.
- Place the ribs in the smoker, meaty side up. Let 'em smoke for about 4-5 hours. This is where the patience comes in. It's like waiting for your crush to call, except way more delicious.
- Time for the wrap! Remove ribs from the smoker. Wrap each rack tightly in heavy-duty aluminum foil. You can spritz them with apple juice or a little more rub to add moisture.
- Back into the smoker they go! Cook for another 2-3 hours, or until the internal temperature reaches that magic 200-205°F (93-96°C).
- Once they hit that temp, take 'em out and let 'em rest for at least 30 minutes. The longer the better. This helps keep 'em juicy and tender.
- Finally, baste your ribs with some tasty BBQ sauce of your choice. I prefer a thicker sauce and just brush it on gently right before serving.. Serve those beauties immediately, and watch as the compliments roll in. Enjoy!
📝 Notes
- Adjust the amount of cayenne pepper to control the spice level.
- Feel free to experiment with different types of wood chips for smoking.
- Don't be afraid to use your own favorite BBQ sauce brand or try a homemade recipe!
🍎 Nutrition
Calories: 600 kcal
Protein: 40g
Fat: 40g
Carbohydrates: 40g
Fiber: 10g
Calcium: 100 mg
