YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
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.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 Racks Pork Spare Ribs
- Bear & Burton’s The W Sauce
- Meat Church Blanco Seasoning
- Cattleman’s Grill Lone Star Seasoning
INSTRUCTIONS
- 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.
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.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 Racks Pork Spare Ribs
- Bear & Burton’s The W Sauce
- Meat Church Blanco Seasoning
- Cattleman’s Grill Lone Star Seasoning
INSTRUCTIONS
- 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.
