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

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.

Ingredients Nutrition


  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.
Most Helpful

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.

pcar773 September 05, 2009

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.

Daninnewjersey May 05, 2011

Five stars all the way. I have paid for BBQ Ribs that didn't hold a candle to these ribs. The ribs were smokey and were fall off the bone tender. I am dealing with a bunch of "Gerber" months, so I only used 2 tsp. of cayenne. I made half of them with the brown sugar honey sauce and the other half using my BBQ sauce. I would say I liked the honey sauce better. The sweetness of the honey complimented the spicyness of the rub. Weather was comming in and they spent the last 2 hours in the oven. They still turned out great. Thank you for a great recipe.

Roger/OH May 15, 2005