Texas BBQ Ribs

riffraff's Note:

This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• brown sugar
• honey
• dry rub seasonings
• 1⁄3; cup brown sugar , to taste
• 11 ounces chili powder
• 2 tablespoons seasoning salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cayenne , to taste
• 1 tablespoon cracked black pepper
• 2 tablespoons paprika

Directions:

1. Prepare barbeque smoker with hickory or pecan wood.
2. If you use briquets and woodchips, soak the chips in water.
3. Rub ribs with dry rub and let set for one hour before starting to smoke.
4. Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
5. Wrap ribs in foil, cover meat generously with brown sugar and honey.
6. Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.

Reviews

[Chef #1374918]

Excellent recipe. Sweet, smoky, spicy. Everything you could want with ribs. Authentic to boot! (Ft. Worth, TX). Great in the oven too. I modified it slightly as I think there is an error in printing. I might be wrong though. 11 ounces of chili powder completely overpowers the rub. Bring it down to 2 - 5 Tbl and it's purrrrfect. I also prefer to smoke for just a little while longer at a lower temp. 225 - 250. Make sure you don't place the ribs over the direct flame or they'll get dry. Another note, learn how to dress the meat otherwise you'll be operating at a disadvantage. BBQ isn't rocket science, but it does take effort. GREAT RECIPE!!! Thanks riffraff.

[Daninnewjersey]

I made these ribs this past weekend. The sweet and spicy combination works really well. They were such a hit I've been asked to make a bunch more. I smoked them with apple wood.

[Chef #487864]

The best ribs I've ever cooked! The sweetness of the brown sugar and honey compliments the spicy taste of the dry rub perfectly. The secret is covering every inch with ample amounts of honey and brown sugar. My wife loves dipping the ribs in the leftover "goo" of the honey and brown sugar. Plus these are so easy to cook !