Texas Smoked Pork Ribs
Low-and-slow smoked pork ribs with a bold spice rub and smoky bark, finished with a tangy mop sauce. A Texas-style backyard classic that rewards patience with tender, flavorful meat.
- Total time
- 360 min
- Servings
- 4
- Calories
- 580
- Protein
- 58g
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper
- 1 set pork spare ribs (2 racks, about 6 pounds total)
- ½ cup apple cider vinegar
- ½ cup beef broth
- 2 tablespoons butter
Instructions
- 1
Place each rib rack meat-side up on a cutting board and peel off the thin papery membrane from the back by sliding a butter knife under it from one end, then using your fingers to pull it away in one sheet.
- 2
In a small bowl, whisk together the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper until evenly blended with no lumps.
- 3
Sprinkle the dry rub evenly over both sides of each rib rack, pressing gently with your palm so it adheres to the meat and doesn't brush off—you want a visible coating across the entire surface.
- 4
Set up your smoker for indirect cooking at 225°F, using hardwood smoke (oak or hickory are traditional for Texas ribs)—check that the temperature holds steady before adding the ribs.
- 5
Place the rubbed rib racks meat-side up directly on the smoker grates, leaving at least 2 inches between them so smoke can circulate evenly.
- 6
In a small saucepan over low heat, combine the apple cider vinegar, beef broth, and butter, stirring occasionally until the butter melts and the liquid is warm but not boiling—this is your mop sauce.
- 7
Smoke the ribs for 3 hours without opening the smoker door or moving them—this builds the smoke ring and bark (the dark surface crust).
- 8
After 3 hours, open the smoker and brush the warm mop sauce over the top of each rib rack using a basting brush, coating the meat and edges generously.
- 9
Continue smoking for another 2 to 3 hours, opening to mop the ribs every 45 minutes with fresh sauce—they are done when the meat pulls back from the bones about a quarter inch and a toothpick slides through the thickest part with almost no resistance.
- 10
Remove the rib racks from the smoker and place them on a clean cutting board; let them rest uncovered for 10 minutes so the juices reabsorb into the meat and make it more tender.
- 11
Using a sharp knife, slice between each bone to separate the ribs into individual pieces, then arrange them on a serving platter and serve hot.
Tools you’ll need
- Smoker (barrel, offset, or pellet smoker; maintains 225°F)
- Meat thermometer (optional but helpful for doneness)
- Sharp knife (8-inch chef's knife)
- Cutting board (large, for prep and slicing)
- Small bowl (for dry rub)
- Small saucepan (for mop sauce)
- Basting brush
- Butter knife (for membrane removal)
- Serving platter
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