Texas Spare Ribs

Name: Texas Spare Ribs Recipe
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 2 racks pork spare ribs; Bear &amp; Burton’s The W Sauce; Meat Church Blanco Seasoning; Cattleman’s Grill Lone Star Seasoning

Jun 25, 2024 • Tom Jackson

Get ready to impress this Fourth of July with these smoky, flavorful pork spare ribs cooked to perfection on your Yoder Smokers YS640s Pellet Grill. Begin by prepping two racks of pork spare ribs, trimming the edges and squaring off the ends for a uniform shape. Coat the ribs with Bear & Burton’s The W Sauce, then generously season with Meat Church Blanco Seasoning and Cattleman’s Grill Lone Star Seasoning. Smoke the ribs at 250ºF until a beautiful reddish bark forms, usually around three to four hours, and the internal temperature reaches approximately 165ºF. Wrap the ribs in heavy-duty foil and continue smoking until the meat is tender and easily pulls from the bone, an additional one to two hours. After a brief rest, slice the ribs and pour any delicious juices from the foil over them for an extra burst of flavor. Enjoy the perfect blend of spices and smoky goodness with every bite.

Texas Spare Ribs Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8

Prep Time

10 minutes

Cook Time

5-6 hours

Calories

313

Get ready to delight your friends and family with these smoky, flavorful pork spare ribs, cooked to perfection on your Yoder Smokers YS640s Pellet Grill. Start by trimming and squaring off two racks of pork spare ribs for an even shape. Slather them with Bear & Burton’s The W Sauce, then generously season with Meat Church Blanco Seasoning and Cattleman’s Grill Lone Star Seasoning. Smoke the ribs at 250ºF until a beautiful reddish bark forms, about three to four hours, and the internal temperature reaches 165ºF. Wrap them in heavy-duty foil and continue smoking until the meat is tender and easily pulls from the bone, an additional one to two hours. After a brief rest, slice the ribs and pour any delicious juices from the foil over them for an extra burst of flavor. Enjoy the perfect blend of spices and smoky goodness with every bite, and share the love with your neighbors!

Ingredients

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF set up for smoking.
Trim the thin edges of the spare rib, and square off the ends of the rack so that there are no ribs protruding.
Slather the ribs on the bone side with one to two tablespoons of Bear & Burton’s The W Sauce and rub into a thing layer, coating the ribs. Season with Meat Church Blanco Seasoning and Cattleman’s Grill Lone Star Seasoning. Flip and repeat the process on the meaty side.
Place the ribs on the second shelf of the grill and smoke until a reddish bark is formed, about three to four hours. The internal temperature will be around 165ºF.
Remove the ribs from the grill and wrap in two layers of heavy duty foil, meat side down.
Return the ribs to the smoker and continue cooking until tender. The foil packet should feel flexible when picked up and when examining the ribs you should be able to see the meat move freely from the bone when twisting the ribs. This usually takes an additional one to two hours.
Let rest for twenty to thirty minutes.
Remove the ribs from the foil. Place them on a cutting board, bone side up. Slice in between the bones. Pour any excess liquid from the foil package over the ribs.

Recipe Note

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Texas Style Brisket

Recipe Highlights and Insights:

Texas-style ribs have a rich history rooted in the state's diverse cultural influences and cattle ranching heritage. The origins of Texas barbecue can be traced back to the 19th century, with German and Czech immigrants who brought their smoking techniques and meat preservation methods to Central Texas. These immigrants established meat markets where they would smoke leftover cuts, including ribs, to prevent spoilage. Over time, this evolved into a distinctive barbecue style characterized by a simple rub of salt and pepper, allowing the natural flavors of the beef to shine. The slow-smoking process, typically over post oak wood, imparts a deep, smoky flavor that is now synonymous with Texas-style ribs. This tradition has been passed down through generations and continues to be celebrated in barbecue joints across the state, making Texas-style ribs a quintessential part of American culinary heritage.