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
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Open the appInstructions
Step 1
Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away.
Step 2
Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a bowl.
Step 3
Rub the dry mixture generously all over both sides of each rib rack, pressing it in.
Step 4
Set up smoker to 225°F and add your preferred wood (oak or hickory). Let it run 15 minutes.
Step 5
Place ribs on grates bone-side down. Smoke uncovered for 3 hours without opening door.
Step 6
Combine vinegar, butter, Worcestershire, and brown sugar in a small pot. Heat until butter melts.
Step 7
Mop both sides of ribs with sauce using a brush. Return to smoker for 1 hour.
Step 8
Mop ribs again and continue smoking 1 more hour until meat pulls back from bones.
Step 9
Remove ribs from smoker. They should be deep mahogany and bend nearly in half.
Step 10
Let rest 10 minutes, then slice between bones. Drizzle remaining mop sauce over ribs.
Step 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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