Entree: United States – Texas – Texas BBQ Ribs

Serving Size: 6

Approximate Time

Prep 45 min

Cook 8 hrs

Additional 1 hr

Total 9 hrs

Ingredients

- Ribs and rub
  - 3 racks pork baby back ribs, approx. 1.5 lb (680 g) each, total ~4.5 lb (2.0 kg)
  - 1/4 cup (60 ml) yellow mustard
  - 1/2 cup (100 g) packed light brown sugar
  - 2 tbsp (30 g) smoked paprika
  - 2 tbsp (18 g) kosher salt
  - 1 tbsp (8 g) coarse black pepper
  - 1 tbsp (8 g) chili powder
  - 1 tsp (2 g) cayenne pepper (adjust to taste)
  - 1 tbsp (8 g) garlic powder
  - 1 tbsp (8 g) onion powder
  - 1 tsp (2 g) dry mustard powder
  - 2 cups (120 g) post oak or hickory wood chips or small chunks, soaked 30 minutes (or use post oak wood)
- Tangy Texas-style barbecue sauce (served on side)
  - 1 cup (240 ml) ketchup
  - 1/2 cup (120 ml) apple cider vinegar
  - 1/4 cup (60 g) packed brown sugar
  - 2 tbsp (30 ml) Worcestershire sauce
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tsp (5 ml) hot sauce (optional)
  - 1 tsp (2 g) smoked paprika
  - Salt and black pepper to taste
- Smoked Baked Beans (starch/protein side)
  - 2 tbsp (30 ml) vegetable oil
  - 6 oz (170 g) bacon, chopped
  - 1 small onion, finely chopped (about 1 cup / 150 g)
  - 2 cloves garlic, minced (~6 g)
  - 2 (15 oz / 425 g) cans great northern or navy beans, drained and rinsed (total ~30 oz / 850 g)
  - 1/2 cup (120 ml) ketchup
  - 1/4 cup (60 g) brown sugar
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 ml) molasses
  - 1 tsp (5 g) smoked paprika
  - 1/2 tsp (2.5 g) black pepper
  - Salt to taste
- Creamy Coleslaw (vegetable side)
  - 6 cups (430 g) shredded green cabbage (about 1 small head)
  - 1 cup (110 g) shredded carrot (about 2 medium carrots)
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 g) granulated sugar
  - 1/2 tsp (2.5 g) celery seed (optional)
  - Salt and black pepper to taste
- Spritz for smoker
  - 1 cup (240 ml) apple cider vinegar
  - 1 cup (240 ml) water
- Finishing
  - Aluminum foil or butcher paper for wrapping
  - Instant-read thermometer (recommended)

Instructions

Short Description:
Slow-smoked Texas-style pork ribs rubbed with a savory-sweet dry rub, smoked low and slow over post oak, and served with a tangy barbecue sauce on the side plus classic baked beans and creamy coleslaw to make a complete main-course plate.

Regional Notes:
This Texas variation emphasizes a bold dry rub and slow smoking over post oak (or hickory) for a pronounced smoke ring and bark; sauce is provided on the side per Texas custom so the meat’s smoke and rub shine. The included smoked baked beans and coleslaw complete the hearty, rustic Texas plate.

1. Trim and prep ribs: remove membrane from the bone side of each rack by sliding a knife under it and peeling it away (use a paper towel for grip). Trim excess fat. Pat ribs dry.
2. Make the dry rub: in a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, chili powder, cayenne, garlic powder, onion powder, and dry mustard. Mix well.
3. Bind and rub: lightly coat both sides of each rack with yellow mustard (this acts as a binder, not a flavoring). Generously apply the dry rub, pressing to adhere. Let rest at room temperature while you prepare the smoker, or refrigerate up to overnight for deeper flavor (if refrigerated, bring to room temp before smoking).
4. Heat smoker: preheat your smoker to 225°F (107°C). Use post oak or hickory wood for authentic Texas smoke. If using a charcoal/gas smoker, set for indirect heat and add soaked wood chips or wood chunks.
5. Place ribs on the smoker: put racks bone-side down on the smoker grates. Insert a drip pan with a little water below if desired. Close the lid and maintain 225°F (107°C).
6. Smoke Phase 1 — unwrapped: smoke the ribs for about 3 hours, spritzing every hour with a mixture of 1/2 apple cider vinegar + 1/2 water (from the spritz mixture). Do not sauce the ribs — preserve the dry bark.
7. Wrap for tenderness: after ~3 hours, check for a good mahogany color. Place each rack on a double sheet of aluminum foil or butcher paper, add a couple tablespoons of apple cider vinegar or a splash of apple juice to the packet, then wrap tightly. Return to the smoker and continue cooking for 1.5–2 hours at 225°F (107°C) until the meat is tender and the probe-tender test shows little resistance (or internal temp around 195–203°F / 90–95°C if you prefer to use temperature).
8. Finish unwrapped: carefully unwrap the ribs and place back on the smoker for 30–60 minutes to firm up the bark (this also evaporates excess liquid). For a light glaze, you may brush a thin coat of the tangy barbecue sauce during the last 10–15 minutes, but per Texas custom serve sauce on the side.
9. Prepare tangy barbecue sauce: while ribs cook, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, hot sauce (if using), smoked paprika, salt and pepper in a saucepan. Simmer gently 8–10 minutes to meld flavors, then cool and reserve in a serving bowl.
10. Make smoked baked beans: heat oil in a heavy skillet or Dutch oven over medium heat. Add chopped bacon and cook until fat renders and bacon is browned, about 6–8 minutes. Add chopped onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds. Add drained beans, ketchup, brown sugar, apple cider vinegar, molasses, smoked paprika, and black pepper. Stir to combine. Transfer beans to a shallow pan or cast-iron skillet and place on the smoker for 45–60 minutes at 225°F (107°C) alongside the ribs to pick up smoke, stirring once mid-way. Taste and adjust salt/sweetness before serving.
11. Make creamy coleslaw: in a large bowl whisk mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt and pepper until smooth. Add shredded cabbage and carrot and toss to coat. Chill until ready to serve; toss again before plating.
12. Rest and slice ribs: when ribs are done, let them rest 10 minutes. Cut between bones into individual portions or serve whole racks sliced into 2-3 bone portions.
13. Plate and serve: serve ribs with the tangy barbecue sauce on the side, a scoop of smoked baked beans, and a generous portion of creamy coleslaw. Provide extra napkins — this is Texas BBQ.
14. Leftovers and notes: reheat gently in a low oven (250°F / 120°C) wrapped in foil with a splash of apple juice. Any leftover sauce keeps refrigerated up to one week.