Texas-Style Smoked Spare Ribs Recipe

Lots of spots in Texas aren’t using just “Salt and Pepper.”

Typically it’s salt, pepper, AND some form of seasoning salt + a simple syrup finish.

Take Ribs Out of Packaging and Score Membrane

Trimming isn’t as aggressive in Texas, the only stuff to remove are:

1. Breast bone (Sternum or “chine”)
2. Flap meat

Below is my diagram of a St. Louis Cut.

Instead of a St. Louis Cut the only “thing” you’re removing is the sternum (the dotted line) and the flap meat.

Not all full racks of spare ribs will have the breast bone (mine didn’t) but most will have the flap.

Just glide your knife under it, like this:

Then score or remove the membrane.

Rub for “Texas Style” Spare Ribs

This is enough for 2 racks of spare ribs:

• 2 tbsp 16 Mesh Black Pepper
• 2 tbsp Diamond Crystal Kosher Salt
• 1/2 tbsp Celery Salt
• 1/2 tbsp Achiote Powder OR Paprika

Apply a light layer to the bone side and a heavy layer to the meat side.

Optionally, you could use a seasoned salt instead of the celery salt and achiote powder.

Use instead 1 tbsp of:

• Lawry’s seasoned salt
• Fiesta season-all
• My copycat Lawry’s
• My seasoned salt

Get Your Smoker to 225-250F and Put Ribs on Indirect

I used post oak and cherry.

I added a piece of post-oak every hour for 4 hours.

Once Bark is Set and is Dark, Wrap Ribs

Use either foil or paper.

To either, spritz the surface with water.

Then return ribs to your smoker or your oven set to 250F for 1 hour.

After Being Wrapped for 60 Minutes, Start Tenderness Checking

If the ribs aren’t tender in 1 hour, check tenderness every 30 minutes.

I cooked the ribs wrapped for a total of 1 hour and 30 minutes.

When tenderness checking use:

1. Bend Test
2. Tear Test
3. Probe Test

Take the rack and bend it at about the 5th rib, if it flexes at a 45 degree angle, it’s tender.

Then tear meat near a bone – if it tears cleanly, it’s tender.

Then probe between the bones – if it feels like it’s sliding through softened butter, they’re tender.

If you like your ribs “fall off the bone” – cook wrapped until the internal temperature is 212F+ throughout the rack.

Then allow the ribs to rest 15 minutes before slicing and eating.

OPTIONAL: While the Ribs Rest, Finish With a Simple Syrup Glaze

In a pot over medium heat combine:

• 1/2 Cup Water
• 1/2 Cup White Sugar

You could also add 2 tbsp of your favorite BBQ sauce.

Whisk until the sugar dissolves.

Bring to a slight boil.

Once boiling, cut the heat.

Allow the syrup to cool and then transfer to a squeeze bottle.

While ribs rest, squeeze this mixture onto the ribs.

Lots of spots in Texas will do this – the sauce isn’t overly sweet, it’s just a nice compliment to the super peppery rub, pork, and smoke.

Print Pin Recipe

Texas-style Smoked Spare Ribs

Peppery bark, tender meat, and clean smoke

Prep Time10 minutes mins

Active Time5 hours hrs 30 minutes mins

Rest Time15 minutes mins

Total Time5 hours hrs 55 minutes mins

Ingredients

• ▢ 1 rack Spare Ribs

Texas Style Rib Rub

• ▢ 1/4 cup 16 Mesh Black Pepper
• ▢ 2 tbsp Diamond Crystal Kosher Salt
• ▢ 1/2 tbsp Celery Salt
• ▢ 1/2 tbsp Achiote Powder OR Paprika

Optional: Simple Syrup Finishing Glaze

• ▢ 1/2 cup White Sugar
• ▢ 1/2 cup Water

Instructions

• Take ribs out of package and pat dry with paper towel.
• Remove sternum, flap (skirt) meat, and score membrane.
• Combine rub ingredients in specified quantities. Apply a light layer to the bone side and a heavier layer to the meat side.

  The dry rub listed is enough for 2 racks of spare ribs.
  1/4 cup 16 Mesh Black Pepper, 2 tbsp Diamond Crystal Kosher Salt, 1/2 tbsp Celery Salt, 1/2 tbsp Achiote Powder OR Paprika

Get Your Smoker to 225-250F

• Put ribs on indirect and allow to smoke.
• Add new wood chunks every 45-60 minutes.

  I used post oak and cherry.
• After the bark is dark and the rub is set (around 3-4 hours of smoking).

  Then wrap with foil or butcher paper.
• Before wrapping, spritz the paper or foil with water and then wrap tightly and return to your smoker or Kitchen oven set to 250F.

Check for Tenderness After 1 Hour Wrapped

• In terms of tests, use the ones pictured above – so the bend test, the tear test, and probe test.

  If the ribs still aren't tender, re-wrap the ribs and return to the smoker or oven. Check for tenderness every 30 minutes.

  If you like your ribs "fall off the bone" leave wrapped until the internal temperature is 212F+.

  My ribs were tender after 1 hour and 30 minutes.

  Once tender, rest for 15 minutes and then enjoy!

Optional: Sauce with a Simple Syrup Glaze

• In a pot over medium heat, combine 1/2 cup water and 1/2 cup white sugar.
• Bring to a slight boil and then kill the heat, ensuring all the sugar has dissolved.
• Allow to cool and then transfer to a squeeze bottle.
• Apply a liberal layer over the ribs while they're resting.

  Then slice and enjoy