Recipes > Barbecue

Texas competition smoked pork ribs Recipe


Total Time:   315.0 min
Texas competition smoked pork ribs


This recipe requires a barbecue pit with a smoker box

-A full rack of pork ribs, bone-in pork spare ribs
-Pork rib rub (not too salty or it will dry out the ribs)
-Heavy duty aluminum foil

For mop sauce:
-Any barbecue sauce you have around (that you like)
-1 can of light beer (I prefer Coors or Modelo)

For final glaze:
-Yellow mustard (approx 1 tbsp)
-Brown Sugar (approx 1 tbsp)
-local honey (approx 1 tbsp)
-Worcestershire sauce (approx 1 tbsp)
-Margarine (2 tsp)

I use post oak exclusively for my ribs, but have added hickory with good results


Remove ribs from package and rest the pork spare ribs to nearly room temp on a cookie sheet (~15-20 min out of fridge - should still be cool to the touch).
This is a good time to start your fire (I always say it takes 30 minutes to get a fire going at a consistent temp).  Adjust vents until temp is 225-250 F.  

Using a knife, cut the edge of the membrane on both sides of the rack.  Be sure to remove as much as possible, as this will let the smoke penetrate into the meat.
Cover all exposed meat (both sides) with pork rib rub.  Pat it down with your hands to set it.

Once fire is within the ideal temp range (225-250), set the ribs on the pit meat side down and smoke for 30 minutes.  

Prepare your mop'n sauce.  In a saucepan, combine barbecue sauce and beer (50/50) - heat on low and mix until warm (you don't want your ribs to drop temp when you mop em).    
Next, flip the ribs meat side up with the thickest part facing the fire box.  Don't place it too close or you'll overcook the ribs - you just want it consumed by smoke.  Mop on the glaze with a barbecue mop, or baste it on with a spoon covering the entire meat side.

Smoke for another hour (now at 1.5 hours) - mop meat again and check your fire.  Don't let the fire drop below 200 F.

Smoke for another hour (now at 2.5 hours) - By now the ribs have taken all of the smoke they need.  Now with a cookie sheet covered in foil, place the ribs meat side down on the foil and lift the edges.  Pour the remainder of your mop sauce into the foil (about 1 cup), and wrap entirely.

Now you can either finish the ribs in the oven (foiled) for a consistent 225 F, or keep em on the pit.  You'll cook the ribs for another 2.5 hours, checking the temp in the meat (don't touch the bone) at around 4.5 hours.

Once you have about 30 minutes cook time left, drain the mop sauce and combine the glaze ingredients, coating the meat side with a thick coat.  Cook the rest of the way.

Once done, rest the ribs for 10 minutes then begin cutting each rib between the bones leaving half meat on both sides of each rib.  

Serve and enjoy the best ribs you ever made!


* Fire Tip:  If you have trouble starting a fire, use a charcoal starter filled with original flavor charcoal to get the fire going even.  Dump the gray coals into the firebox and spread out 2 high and set a medium sized split log on the coals.  Once the log is burning, add another small log section leaning against the first log with air space underneath.  The charcoal flavor is non-existent as long as you don't add charcoal again.

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