Smoked Country-Style Ribs

Instructions

1. Trim & Prep: Pat the ribs dry, trim excess fat, and remove any tough silver skin on the meat side.
2. Moist Coat: Drizzle Worcestershire sauce and apple cider vinegar over the meat side; rub lightly to coat.
3. Apply Rub: Sprinkle TexasBBQRub Original evenly over the meat side (~ 1/2 cup). Pat it in; the bone side stays rub-free to prevent burning.
4. Preheat Smoker: Set your indirect smoker to 225 degrees F (107 degrees C). Use a blend of hickory + fruit wood (apple or cherry) for a balanced smoky flavor.
5. Add Water Pan: Place a shallow pan of water (1 cup) beneath the ribs to maintain humidity and stabilize temperature.
6. Smoke Low & Slow: Lay ribs bone-side down on the grate. Close lid and smoke for 3 hours, maintaining 225 degrees F.
7. The Texas Crutch (optional): After 3 hrs, wrap the ribs tightly in foil with a splash of apple juice or a drizzle of water. Return to smoker for another 1 1/2 hrs. This speeds tenderization and keeps the meat juicy.
8. Finish & Baste: Unwrap (if crutched) and smoke an additional 30-45 min uncovered to develop a firm bark. If you like a thin glaze, brush the ribs with a light mist of Worcestershire sauce during the last 10 min.
9. Check Doneness: The ribs are done when the internal temperature hits ≥ 145 degrees F (USDA safe for pork) and the meat pulls away from the bone with a gentle "tear-test." Let rest 10 min before slicing.