How to Make the Best TEXAS-STYLE RIBS in Your City
Your City: Bald Buck’s Texas-Style Ribs are slow-smoked, flavor-loaded, and built for backyard BBQ perfection.
What Most People Don’t Know About Making TEXAS-STYLE RIBS
- The “bend test” never lies: Instead of using a thermometer, gently lift the ribs with tongs...if they bend and the surface cracks slightly, they're ready. It’s the classic Texas cue for doneness.
- One rub layer is all you need: Doubling up on seasoning won’t double the flavor. A single, well-balanced rub sticks better and cooks evenly.
- Foil with purpose, not guesswork: Wrapping doesn’t mean loose or tight, it means sealed enough to trap moisture, but roomy enough to let the ribs braise gently. Think “envelope,” not “mummy wrap.”
Ingredients
- 2 slabs St. Louis–cut spare ribs
- 2½ tbsp Bald Buck Seasoning
- 2 tbsp coarsely ground black pepper
- ½ onion, halved (for smoke aroma)
- ½ cup apple cider vinegar
- ¼ cup water
- 1 tbsp Worcestershire sauce
- Optional: 1 tbsp hot sauce
- ½ cup BBQ sauce (optional, for finishing)
Instructions
- Prep the ribs: Peel off the membrane. Trim any thick fat or straggly meat. Combine Bald Buck Seasoning and black pepper for a simple rub. Apply evenly to both sides. Let ribs sit for 30 minutes while setting up the smoker.
- Fire up the smoker: Heat smoker to 275°F (135°C). Add hickory or a mix of hickory and fruitwood chunks. Toss half an onion directly on the coals for sweet smoke. Place ribs bone side down.
- Smoke & spritz – 2½ hours: Mix vinegar, water, Worcestershire, and optional hot sauce in a spray bottle. Every 45 minutes, lightly spritz the ribs. This keeps them moist and builds a beautiful bark.
- Wrap for tenderness – 1 hour: At about 2½ hours, when bark is set and color is rich mahogany, wrap each slab tightly in foil with a light splash of your spritz mix. Return to the smoker for another hour. Don’t rotate. Just let them braise.
- Check doneness (around 3½ hours in): Unwrap one slab carefully. Use the bend test: grab the slab at one end with tongs, lift halfway. If the surface cracks and the meat jiggles, they’re ready. You can also try the toothpick test: it should slide in and out of the meat with no resistance.
- Finish & glaze (optional) – 15 minutes: Want saucy ribs? Brush lightly with your favorite BBQ sauce and return to the smoker unwrapped for 10–15 minutes to set. Prefer dry? Just hit them with a light dusting of Bald Buck Seasoning before slicing.
- Slice and serve: Cut between the bones. Serve with extra sauce or seasoning on the side.
