Texas Spareribs
These Texas-style spare ribs are known for their smoky, rich flavor and fork-tender texture. The simple salt and pepper rub lets the taste of the beef and smoke shine, while a tangy barbecue sauce adds a final layer of deliciousness
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Ingredients
Seasoning:
Ribs:
Instructions
Seasoning:
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Mix together and set aside
Ribs:
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Trim rib, removing breastbone and any small ends and pieces around the edges that will dry out and possibly burn.
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Cut off the flap on the back of the rack. Remove the membrane (optional)
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Season evenly with salt/pepper rub. Use just enough seasoning to put a light even coat over both sides
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Preheat the smoker with your favorite wood (Post Oak is classic!) at 275ยฐF.
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After 20 minutes and when the smoker is at temp, add the rack and leave undisturbed for 2 hours.
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Spray with apple cider vinegar and temp the rack. (You are looking for a temp of 160ยฐF.+)
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If at temp, layout either double layers (or one sheet of heavy duty) aluminum foil, spray with apple cider vinegar and about 1/4 cup of BBQ sauce and lay the rack, (meat side down) on it.
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Add another spray of vinegar and 1/4 cup of BBQ sauce then close up the foil and return to the smoker, meat side down
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Wait 45 minutes and then open the foil and temp the rack. You want between 197-203ยฐF. If not ready, close up the foil and temp again in 15 minutes.
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If you are at temp, flip and brush with BBQ sauce, leave the rack open and exposed so the sauce can set for 10 minutes
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Remove and allow to rest for about 10 minutes. Slice and serve with extra sauce
Note
**You will NOT use all the seasoning. Over seasoning the rack will result in a salty rib. Store in an airtight container for your next rack of ribs
