Texas Style Spare Ribs
ID: 86bc382c...
Traditional Texas-style spare ribs prepared with a simple savory seasoning of coarse black pepper and Holy Cow rub, smoked naked (without wrapping) over post oak wood, and finished by resting in foil with barbecue sauce.
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🍳 Cooking Flow
Trim the spare ribs by removing the chine bone, excess fat, and squaring the edges. → Season both sides with coarse black pepper and Holy Cow BBQ Rub, then let them rest to let the seasoning adhere. → Smoke the ribs naked at 250°F with post oak wood for approximately 5 hours. → Wrap the cooked ribs meat-side down in foil with BBQ sauce and rest them in a cooler for 1-2 hours before slicing.
Cooking Steps
Brief Cooking Order
Trim the spare ribs by removing the chine bone, excess fat, and squaring the edges. → Season both sides with coarse black pepper and Holy Cow BBQ Rub, then let them rest to let the seasoning adhere. → Smoke the ribs naked at 250°F with post oak wood for approximately 5 hours. → Wrap the cooked ribs meat-side down in foil with BBQ sauce and rest them in a cooler for 1-2 hours before slicing.
Introduction
Traditional Texas-style spare ribs prepared with a simple savory seasoning of coarse black pepper and Holy Cow rub, smoked naked (without wrapping) over post oak wood, and finished by resting in foil with barbecue sauce.
Step 1
Use a heavy chef's knife to cut the chine bone off the spare ribs.
Step 2
Switch to a boning knife to trim off excess fat, remove the membrane from the back if necessary, and round out any sharp or pointy edges to prevent them from burning.
Step 3
Season the bone side of the ribs first by applying a layer of coarse 16-mesh black pepper, followed by a layer of Holy Cow BBQ Rub.
Step 4
Flip the ribs and repeat the seasoning process on the meat side (pepper first, then Holy Cow rub). Pat the rub gently into the meat and let them sit for 15 minutes to an hour to let the rub adhere.
Step 5
Preheat your smoker to 250°F using post oak wood.
Ingredients List
Important Notes
Leaving the ribs as full spare ribs rather than trimming them to a St. Louis cut provides more meat and a traditional Texas look.
Applying coarse black pepper first helps catch the wood smoke and builds a superior bark.
Do not season your ribs more than 1 hour in advance of cooking.
Resting the ribs in foil with sauce inside a cooler allows the meat to tenderize further and absorb the flavors.
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