Texas-Style Smoked Pork Ribs
Fall-apart tender ribs with a smoky bark and sweet-spicy dry rub, finished with a tangy mop sauce. Low-and-slow smoking followed by a caramelizing finish yields authentic Texas pit-style ribs at home.
- Total time
- 300 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- ¼ cup brown sugar
- 3 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp cayenne pepper
- ½ cup apple cider vinegar
- 4 tbsp butter
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 4 racks pork spare ribs or baby back ribs
Instructions
- 1
Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away.
- 2
Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a bowl.
- 3
Rub the dry mixture generously all over both sides of each rib rack, pressing it in.
- 4
Set up smoker to 225°F and add your preferred wood (oak or hickory). Let it run 15 minutes.
- 5
Place ribs on grates bone-side down. Smoke uncovered for 3 hours without opening door.
- 6
Combine vinegar, butter, Worcestershire, and brown sugar in a small pot. Heat until butter melts.
- 7
Mop both sides of ribs with sauce using a brush. Return to smoker for 1 hour.
- 8
Mop ribs again and continue smoking 1 more hour until meat pulls back from bones.
- 9
Remove ribs from smoker. They should be deep mahogany and bend nearly in half.
- 10
Let rest 10 minutes, then slice between bones. Drizzle remaining mop sauce over ribs.
- 11
Serve hot with additional sauce on the side if desired.
Tools you’ll need
- smoker (offset barrel, ceramic, or pellet)
- meat thermometer
- pastry brush for mop sauce
- sharp knife
- small saucepot
- cutting board
- mixing bowl
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