Texas BBQ Ribs
photo by Daninnewjersey
- Ready In:
- 6hrs 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- brown sugar
- honey
- dry rub seasonings
- 1⁄3 cup brown sugar, to taste
- 11 ounces chili powder
- 2 tablespoons seasoning salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cayenne, to taste
- 1 tablespoon cracked black pepper
- 2 tablespoons paprika
directions
- Prepare barbeque smoker with hickory or pecan wood.
- If you use briquets and woodchips, soak the chips in water.
- Rub ribs with dry rub and let set for one hour before starting to smoke.
- Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
- Wrap ribs in foil, cover meat generously with brown sugar and honey.
- Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
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Reviews
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Excellent recipe. Sweet, smoky, spicy. Everything you could want with ribs. Authentic to boot! (Ft. Worth, TX). Great in the oven too. I modified it slightly as I think there is an error in printing. I might be wrong though. 11 ounces of chili powder completely overpowers the rub. Bring it down to 2 - 5 Tbl and it's purrrrfect. I also prefer to smoke for just a little while longer at a lower temp. 225 - 250. Make sure you don't place the ribs over the direct flame or they'll get dry. Another note, learn how to dress the meat otherwise you'll be operating at a disadvantage. BBQ isn't rocket science, but it does take effort. GREAT RECIPE!!! Thanks riffraff.
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First off I have to admit, I did not smoke my ribs because it was cold and rainy. But I plan on using this recipe again and smoking them. With that said, this rub was awesome! I followed the majority of the recipe exactly, but like a lot of the other reviewers I only used 2 tablespoons of chili powder and it was more than enough! I rubbed the ribs and let them sit just like you suggested and then put them in a 350 degree oven for about three hours. I basted them with the honey after an hour and then a couple more times before they were through. My husband said these were the best ribs he had ever had, and I really took that as a compliment seeing as he used to work at a bbq restaurant! And of course being from Texas we know good bbq! I cannot wait to use this recipe again when I am able to use the smoker! Thanks for the awesome recipe!
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Five stars all the way. I have paid for BBQ Ribs that didn't hold a candle to these ribs. The ribs were smokey and were fall off the bone tender. I am dealing with a bunch of "Gerber" months, so I only used 2 tsp. of cayenne. I made half of them with the brown sugar honey sauce and the other half using my BBQ sauce. I would say I liked the honey sauce better. The sweetness of the honey complimented the spicyness of the rub. Weather was comming in and they spent the last 2 hours in the oven. They still turned out great. Thank you for a great recipe.
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I've never had a "Texas Rib" and will admit that I am a huge fan of baby backs. But this recipe was just great, and we scarfed these up like little piggies. I followed the instructions on this recipe to the letter, and the end result were sweet, tangy ribs, with just the slightest kick at the end. Easy to follow directions, that walked me right through the smoking process. I christened my new pit smoker with this recipe, and did I ever make a great choice. I also used the rib rub on some chicken wings that I smoked the last hour and half, which were really good too. Definate keeper recipe here, that we'll be making again.
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RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.