EASY Texas Style Smoked Spare Ribs - BBQ Ribs Recipe - Backyard Texas Barbecue
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- Опубликовано: 12 сен 2024
- Sometimes we think about Barbecue being difficult, but it doesn't have to be! These Texas Style Spare Ribs prove my point. Texas doesn't use a lot of spices, but if smoked correctly, easy ribs can taste amazing! Now you can wow your friends at your next BBQ with an easy recipe!
I lived in Texas for 3 years and I have come to love the way the Barbecue. These Texas style ribs just get a dose of salt and pepper, then smoked and sprayed with a mixture of water and apple cider vinegar.
These smoked ribs are simple yet so delicious and juicy. You can serve these Texas BBQ ribs with sauce on the side but there is so much flavor, you won't need to!
Recipe for my Texas Style Smoked Spare Ribs:
Ingredients for Texas Style Ribs :
- 2 slabs St. Louis Spare Ribs
- 1/2 cup Coarse Ground Black Pepper
- 1/4 cup Kosher Salt
- 1/3 cup
For the Spray:
- 1 cup Water
- ½ cup Apple Cider Vinegar
Directions for Texas Smoked Spare Ribs:
Preheat the Smoker to 275⁰
Trim excess fat from the ribs and remove membrane from the back or bone side.
Combine Salt, Black Pepper, and brown sugar in a bowl and mix well.
Season ribs on both sides with the mixture.
Place ribs on smoker. I am using Apple and Hickory Pellets.
For the Spray:
Mix Water and Apple Cider Vinegar in a spray bottle.
Spritz ribs every 45 minutes.
After 2 hours remove ribs from smoker, spritz the apple cider vinegar mixture and wrap in aluminum foil.
Return ribs to smoker and continue to cook for approximately 2 to 2.5 hours. Once desired tenderness is reached pull of smoker
Let the ribs rest for 15 before cutting them.
Looking for more BBQ Ribs recipes? Then check out our playlist - *DROPPING SOON*
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Welcome to Backyard Texas Barbecue where you don't need to be an BBQ expert (or Texan) to make and enjoy the best Texas BBQ recipes.
We'll show you how to BBQ a full range of Texan delicacies including ribs, bbq brisket and how to make barbecue chicken that a native Texan would be proud of.
As someone who lived in Texas for almost 15 years, these ribs look super-legit!
?i'm so glad i found your channel. a beautiful woman who loves texas bbq ? I'm all in
Great looking cook Kristen!!! You did a great job on those ribs with a simple rub. Excellent!!!
Those ribs look delish!
So excited about this new channel!
Love the new channel. Texas ribs are the best.
Penny Elwood oh thank you so much!
These look great. I will give it a go this summer. I am in London, UK and this some of these may make up for our normal summer weather.
They look good! The Camp Chef Woodwind really is a fantastic grill. The flavor from it is the best that I have had!
Hey there Kristen. You did a great job showing us how to do Texas Style Ribs. I'll give it a try. I love black pepper anyway.
Central Tx in the house. Great looking ribs!
Hello from the Texas Gulf Coast. Those are some good looking ribs. I am sure they were delicious.
Those ribs look yummy. I'm drooling just watching you make them. Lol.
I know what I'm making for dinner this weekend!!! Looks delicious!!
Damn, those ribs look amazing - I put a bit of brown sugar on mine too! You have yourself a new subscriber madam ;-)
What a wonderful human being
This looks so good!!!
Thanks so much!
Just found your channel, really intrigued with your recipes, you can use a plain yellow mustard as a binder for your ribs, ribs looking great
Looks great!!
Fat Medic Cooking oh thanks so much! I like your channel too!
@@backyardtexasbarbecue5048 Thanks for watching and I am glad you enjoy
That looks so good. Thanks Kristen!
That looks delish! Thank you so much for sharing your recipe and congrats on your new channel! I'm sure it will be a hit! Big hug, my super Kristen!
Might try using chili powder instead of the brown sugar. Lighten up on the black pepper and add garlic and onion powder. And a dash of cayenne pepper. They turn out with just a hint of spice and taste amazing. Your recipe is awesome as well. I have done them both ways. Either is great. Thanks for the video!
Intentaré hacerlas se ven deliciosas! Muchas gracias por compartir
Kristin,
Nice video. Like the new channel. My only criticism would be that new BBQers are not familiar with the membrane (pleural membrane from inside chest cavity) and how to remove it. Keep up the good work.
What smoker do you have? I've never barbecue'd and I want to learn! I mean brand/model?
TX wood for smoking is typically pecan or post oak. Rib look good!
First, I LOVE THIS RECIPE and wish to try it.
I have a question when it comes to using a smoker. Ok, so up till the point where you covered them with foil they were exposed to the smoke - fair enough you're contributing to the taste. However past that point, once wrapped, they are literally being "cooked" under normal low temperatures (which could likewise be obtained via cooking in a normal oven).
My Question is, can you cook them in the smoker up until the first part of the cooking - they take the smoke flavour, and then you take then into a normal oven wrapped in foil? will you get the same outcome?
The reason why I'm asking that is simply because I find it hard to constantly monitor the temperature in the smoker :)
OMG can I come cook BBQ with you LOL!! Nice looking ribs nice bark with sugar and pepper
Hello my name is Javier and I’m learning how to bbq can I get your opinion on what type of bbq equipment is best to use? I use charcoal and I’m from ca. can you show a video on how to cook tri-tip and beef rib’s please and how to prepare them. And what type of rub you se I 5:07 will appreciate it you make a good teacher im looking for a mentor on how to bbq thank you and I appreciate on how you work on your grill
Javier
Okay, I may have to go and buy a smoker now.
Ha Ha! Thanks for stopping by! Can't wait to live close again!
Yum
Looks great! Do you use any barbecue sauce after it's cooked?
I'm so hungry right now
They look bomb, thanks for showing your wraping technique. Looks like you purposely allowed the fat to drain by placing the meat side down on the open side of the folded of the aluminium foil....yet the finished ribs looked amazing. My experiece is that when black pepper is allowed to braise in the meat juices tastest a bit rancid. I am guessing by allowing the fat to drain during the cook, that allows the pepper bloom, thus that famous Texas signiuture taste. BTW, even though the fat drained during the cook, the ribs looked perfect....tasty, moist and, most of all, meaty. Going to try this method, get back to you.
Looks wonderful. What brand pellet grill do you have?
Can this method be used for chicken (breasts and thighs)? I dont have enough access to huge ribs
Also, i'm using a smoke grill, would this be applicable as well?
Add honey & butter wen u wrap
Salt n pepper
Holy moly, that bark on the ribs is incredible. I have a Weber Kettle so I'd love to do these indirect smoked with hickory. Love your channel so I've subscribed! I do a bit of BBQ on my channel too if you'd like to check it out I'd be really grateful - looking forward to more of your videos! Sending love from The UK!
Hold the sugar until the wrap. That much sugar from the beginning will burn. My 2 cents only.
I'm sorry but.... If you use sugar of any kind in your rub, it's not Texas style.... Also the meat should not "fall off the bone" ….
This chick has no clue what she's talking about, or doing. Brown sugar? LOL....no. Not in Texas. Then she burned the sugar as expected, then she overcooked the ribs into mush.
I’m thinking the internal temp on those were 275+. 195 is the sweet spot
Great looking cook Kristen!!! You did a great job on those ribs with a simple rub. Excellent!!!