Texas Style Ribs

With Texas Style Ribs it’s all about the meat and the smoke… and what seasonings they do use, they keep simple. And there is nothing wrong with simple…

Beef is king in Texas, but they also do some mighty fine pork ribs… and that is what I’m doing today – my take on a Texas Style Rib.

For these Texas Style Ribs I’m using a really good quality meat, salt, pepper and smoke. I’m starting with 2 slabs of Compart Duroc spare ribs. These ribs are a heritage breed and they have a lot of marbling, so you know they are going to be good.

Texas Style Ribs

To season these Texas Style Ribs I use no binder – just a mixture of salt and pepper (2 parts pepper to 1 part salt). Then I get them on the smoker running at 275 with a light smoke. Traditionally in Texas they use Post Oak, but I didn’t have any on hand and substituted a few chunks of local pecan wood.

Texas Style Ribs

After 45 minutes in the smoke, I spritz the Texas Style Ribs with a mixture of 1 cup Water and ½ cup Apple Cider Vinegar. Keep smoking for 2.5 hours and make sure to baste every 45 minutes or so.

Texas Style Ribs

Once the ribs reach the dark, mahogany color I’m shooing for, I wrap them in foil – adding a little additional baste to the wrap.

Now it’s time to get the Texas Style Ribs tender. I’m shooting to smoke the ribs in the foil for an additional 2 hours. But I always check 1 hour into the wrap. Then again at the 1 hour and 30 minute mark… and again at the 1 hour and 45 minute mark. These two slabs of ribs were done at the 1 hour and 45 minute mark.

Texas Style Ribs

Once the ribs are tender, I pull them off the smoker and allow them to rest for about 15 minutes. Then it’s time to eat!

These Texas Style Ribs are simple, smokey, moist and delicious. I couldn’t’ stop eating these ribs!

If you like a simple, tender rib, You’ve got to give these Texas Style Ribs a try.

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Malcom Reed
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Texas Style Ribs

About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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