Texas Dry Rub Smoked Pork Ribs

Name: Texas Dry Rub Smoked Pork Ribs
Prep time: 15 min
Cook time: 300 min
Total time: 330 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp coarse black pepper; 2 tbsp kosher salt; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp cayenne pepper; 2 racks pork spare ribs (about 5-6 lb); 2 tbsp yellow mustard (binder)

330 min 4 servings medium

All Recipes

Texas Dry Rub Smoked Pork Ribs

Bold, peppery pork ribs with a Texas-style dry rub and no sauce — all about the bark, the smoke, and the meat.

Prep

15 min

Cook

300 min

Total

330 min

Servings

Difficulty

medium

Texas BBQ purists know that great ribs do not need sauce. This Texas dry rub recipe relies on a bold, peppery seasoning blend and clean smoke to create ribs with an incredible crust and pure pork flavor. The heavy pepper and salt ratio mirrors the traditional dalmatian rub used on Texas brisket.

Ingredients

Servings

Texas Dry Rub

Ribs

Instructions

Prep the racks

Remove the membrane. Trim any excess flaps of meat. Apply a thin coat of mustard as a binder.

Apply the rub

Mix the Texas dry rub with the heavy pepper ratio. Apply a thick, even coat on both sides. The rub should be visible and generous — do not hold back on the pepper.

Fire the smoker

Preheat to 250-275°F using post oak. Post oak is the traditional Texas wood — it provides a clean, medium smoke that does not overpower the pork.

Pro tip: If you cannot find post oak, regular oak or hickory work well as substitutes.

Smoke unwrapped

Place ribs bone side down. Smoke for the entire cook without wrapping — 4.5-5 hours. Spritz lightly with apple cider vinegar every hour after the second hour to build bark.

Test for doneness

The ribs are done when the meat has pulled back 1/4 inch from the bones, the rack bends but does not break when lifted, and a toothpick slides easily between the bones.

Rest and serve

Rest for 15 minutes. Cut between bones and serve dry — no sauce — with white bread and pickles.

Serving Suggestions

Serve these ribs dry — no sauce needed. The bark and smoke provide all the flavor. A slice of white bread and a pickle are traditional accompaniments.