Texas Bbq Ribs
Get ready to savor the smoky, caramelized perfection of Texas BBQ Ribs—your new favorite backyard barbecue recipe! These tender pork baby back ribs are infused with a bold dry rub made from smoked paprika, brown sugar, garlic powder, and a touch of cayenne for a whisper of heat. Slowly cooked to fall-off-the-bone tenderness using indirect heat, these ribs are basted with a sweet and tangy mop sauce of apple cider vinegar and honey to keep them juicy and flavorful. A final glaze of your favorite BBQ sauce is caramelized to perfection, creating that sticky-sweet finish we all crave. Perfect for weekend gatherings or cookout feasts, these Texas BBQ Ribs deliver authentic, smoky Southern flavor right to your grill.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 2 tablespoons Smoked paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Ground black pepper
- 2 teaspoons Kosher salt
- 0.5 teaspoons Cayenne pepper
- 1.5 cups Your favorite BBQ sauce
- 0.25 cups Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Olive oil
Instructions
Preheat your smoker or grill to 250°F (120°C). If using a regular grill, set it for indirect heat with a drip pan under the cooler zone.
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper to create the dry rub.
Rub the olive oil over the surface of the ribs, then generously coat them with the dry rub on all sides. Massage the rub into the meat to ensure even coverage.
Place the ribs on the smoker or grill, meat side up. Close the lid and let them cook for 3 hours, maintaining a steady temperature of 250°F.
While the ribs cook, prepare a mop sauce by mixing apple cider vinegar and honey in a small bowl. Use a basting brush to apply the mop sauce to the ribs every hour to keep them moist and flavorful.
After 3 hours, remove the ribs from the smoker or grill and wrap them tightly in aluminum foil. Return them to the heat and cook for an additional 1 hour to tenderize.
Carefully unwrap the ribs and brush them generously with BBQ sauce. Turn the temperature up to 300°F (150°C) and return the ribs directly to the grill or smoker, meat side up.
Cook the ribs for 30 minutes, basting with more BBQ sauce every 10 minutes, until the glaze is sticky and caramelized.
Remove the ribs from the grill or smoker and let them rest for 10 minutes. Slice between the bones and serve warm with extra BBQ sauce on the side.
Nutrition Facts
Calories |
5209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.1 g | 451% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 207.5 g | ||
| Protein | 298.5 g | 597% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
