Texans are known for their love of BBQ. The crucial principle behind Texas BBQ Ribs is simplicity. Discover the art of smoking Texan style spare ribs and master this technique.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1.5 kilos / 3.3 lbs St. Louis Style ribs
- Texas Rib Dip Sauce
2 tbsp finishing salt
½ tbsp smoked white penja pepper
¼ tbsp garlic powder
¼ tbsp chili powder
- Create small incisions in both directions on the membrane to allow smoke to penetrate while maintaining crunchiness.
- Take a small jar, or repurpose an old jar with holes in the lid.
- Combine all the seasoning ingredients and lightly coat each side of the ribs.
- Fire up your charcoal grill and add a 1 beeche smoke wood chunks once the coals are lit.
- Place the heat deflectors and grill grate on the grill, positioning the ribs with the bone side facing the heat source.
- Allow the ribs to smoke at a temperature of 120°C or 248°F. In the case of a kamado grill, adjust the top vent to the second stripe and keep the bottom vent partially open by about 1 finger's width.
- Adjust the bottom vent to half a finger wide after 30 minutes, as the setup stabilizes the temperature due to the cold BBQ.
- After 3 hours, when the ribs have developed a rich mahogany color, wrap them tightly in aluminum foil. Continue smoking for approximately 30-60 more minutes with the lid closed until the ribs are fully cooked.
- Meanwhile, prepare the delicious Texas Rib Dip Sauce.
- Once you observe a darker red-brown mahogany color on the ribs with the bones slightly protruding, allow them to rest briefly before slicing them up.