Texas Smoked Ribs

Texas-style smoked spare ribs are a barbecue classic, known for their rich flavor and perfect balance of smoky goodness. This guide will walk you through the steps to create mouth-watering Texas-style spare ribs in your own backyard.

Ingredients

• Rack of pork spare ribs
• Yellow mustard (for binding)
• Kosher salt
• Coarse black pepper
• Optional: Garlic powder, onion powder, and paprika for additional flavor
• Optional: Soy Sauce & Apple Cider Mixture, 30/70

Equipment

• Smoker (offset smoker preferred)
• Hardwood chunks (oak is traditional, but hickory and pecan work well too)
• Meat thermometer
• Sharp knife
• Butcher paper or aluminum foil
• Water pan

Preparation

1. Choosing the Ribs:

   • Select meaty racks of spare ribs with a good amount of marbling.

2. Trimming the Ribs:

   • Remove the membrane from the back of the ribs to allow better smoke penetration. (optional)
   • Trim any excess fat and loose pieces of meat.
   • You may want to trim the ribs down to a St. Louis style, or leave whole for a fuller rib.

3. Seasoning:

   • Apply a thin layer of yellow mustard to both sides of the ribs. This acts as a binder for the seasoning.
   • Generously season with a 50/50 mix of kosher salt and coarse black pepper. For added flavor, you can include garlic powder, onion powder, and paprika.  Paprika adds a great color.
   • Let the ribs sit at room temperature for about 30 minutes.

Smoking Process

1. Preparing the Smoker:

   • Preheat your smoker to 225-250°F.
   • Use post oak, hickory, pecan, or even fruit wood like apple or cherry for smoking.
   • Place a water pan in the smoker to maintain moisture.

2. Smoking the Ribs:

   • Place the ribs on the smoker, bone side down.
   • Smoke the ribs for about 3 hours, maintaining a consistent temperature and steady smoke.
   • Spray or apply with a brush the soy & apply cider mixture 2-3 times during the cook. 

3. Wrapping:

   • After 3 hours, the ribs should have a nice bark and a rich color.
   • Wrap each rack of ribs tightly in butcher paper or aluminum foil. This helps retain moisture and tenderize the meat.
   • Return the wrapped ribs to the smoker and continue cooking for another 2 hours.

4. Unwrapping and Finishing:

   • After 2 hours, unwrap the ribs and place them back on the smoker.
   • Smoke for an additional 1 hour to set the bark and enhance the smoky flavor.
   • The ribs are done when the meat is tender and the internal temperature reaches about 195-203°F.  
   • If you do not have a thermometer you can look and see the ribs pulling back from the bone as well as a simple bend test.  If you lift up the ribs and they bend slightly without tearing, they are done.
   • You may want to add a sauce to the ribs at this time.   This is an optional choice and will a little less traditional, but always a good variation on the ribs.   
   • If you add sauce, just leave them on the smoker for about 10-15 minutes more to let the sauce firm up on the ribs. 

Resting and Serving

1. Resting:

   • Let the ribs rest for 10-15 minutes before slicing. This allows the juices to redistribute.

2. Slicing:

   • Use a sharp knife to cut between the bones into individual ribs.

3. Serving:

   • Serve your Texas-style spare ribs with traditional sides like coleslaw, potato salad, pickles, onions, and barbecue sauce.

Tips for Success

• Consistent Temperature: Maintaining a steady temperature is key to perfectly smoked ribs.
• Quality Ribs: Start with high-quality spare ribs for the best results.
• Patience: Smoking ribs is a low-and-slow process. Don't rush it for the best flavor and tenderness.

Smoking Texas-style spare ribs is a rewarding process that results in deliciously smoky and tender ribs. Follow these steps, and you'll be on your way to mastering this barbecue favorite. Enjoy your Texas-style smoked spare ribs!