As a BBQ man I personally enjoy traditional central Texas style spare ribs. These are a sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib. Bonus, buying full spare ribs is generally cheaper per lb than a trimmed St. Louis cut rib.
Meat Church How To YouTube Video: https://youtu.be/F-qEZlAWBR0Ingredients
- 1 rack, pork spare ribs
- 2 T, Meat Church Holy Cow
- 1 T, 16 mesh black pepper (optional)
- 1/3 C your fav Texas BBQ Sauce (we use Goldee's)
- Instant Read Thermometer
- Heavy Duty Aluminum Foil
- Spray Bottle with Apple Cider Vinegar
Prepare the Smoker
Prepare your smoker to a temperature of 250 with oak, mesquite, hickory or pecan. We used a Mill Scale 94 gallon offset smoker with post oak in the video above as we are making central Texas style pork ribs.
Trim the ribs
Remove the membrane from the bone side with a paper towel. Remove the chine bone, and the thin end of the rack. Also remove any excess fat and the strip of meat off the back.. Round off the edges. This will keep the ends from burning. This video shows the trim in detail.
Season the ribs
We opted to season with our Holy Cow and some additional coarse black pepper (optional). We typically season pork with our more all purpose rubs that contain sugar such as Honey Hog or the Gospels.
However, today we are making a savory central Texas style rib. Therefore, apply a light coat of black pepper. Then season with How Cow. Allow to adhere 30 minutes. Pro Tip: Never season pork ribs more than one hour in advance of your cook.
Smoke the Ribs
Place the ribs bone side down on the smoker.
Depending on the size and thickness of your ribs this cook will take 4-5 hours. Spritz periodically with apple cider vinegar if your ribs are looking dry. I spritz no more than 2-3 times.
We are looking for the bones to start protruding and for the rack to be able to bend, but not break. The internal temp will be around 195 with your instant read thermometer.
Finish\Sauce the ribs
Pull the ribs at this point. Allow them to sit at ambient temperature for 15 minutes to stop the cooking process.
Lay out 1 piece of heavy duty aluminum foil. Spritz it with cider vinegar to dilute the BBQ sauce that you are about to pour down. Lay a heavy strip of BBQ sauce on the foil the length of the rack of ribs.
Place the ribs meat side down on the BBQ sauce.
Rest the ribs 1-2 hours in a cooler or warmer at 140.
After the rest, remove the ribs from the foil. Pour the sauce in the wrap across the meat side.
Slice and enjoy!!