Texas-BBQ-Rubbed Pork Ribs – Full-Flavor Low-&-Slow Recipe
Championship-quality pork ribs with perfect bark and melt-in-your-mouth tenderness. Works great with spare ribs or baby backs.
"These are the best ribs I've ever had. They literally fall off the bone!" - Bob F., Galveston
This recipe uses
Grand Champion
Multiple Grand Champion wins in competition. Slightly less spicy with brown sugar sweetness. "The Edge" for serious BBQ.
Shop Grand Champion →Ingredients
- 1 rack pork spare ribs (13-14 bones, ~3.5 lbs) or baby-back ribs (10-12 bones, ~2.5 lbs)
- ¼ cup Worcestershire sauce (or cola, Dr. Pepper, or mustard for different flavor)
- ¾ cup Texas BBQ Rub for meat side, optional ¼ cup for bone side
- Wood chunks or chips: Mix of hickory + apple (50/50) or oak + pecan, with fruit wood for sweet finish
- 2 tablespoons apple cider vinegar (optional glaze)
- 1 tablespoon honey (optional glaze)
Instructions
- Prep the ribs: Take rack out of fridge 30 minutes before cooking to reach room temp (≈70°F). Pat dry with paper towels. Optional: Remove membrane for baby backs (slip butter knife under silver skin, grip with paper towel, pull off). Leave membrane on spare ribs to keep them juicy.
- Season: Place ribs bone-side up (meat side facing you). Drizzle ¼ cup Worcestershire sauce evenly over meat side; let soak 5 minutes. Generously sprinkle ¾ cup Texas BBQ Rub over meat side. Optional: add ¼ cup on bone side for extra coverage.
- Pre-heat smoker/grill: Set up for indirect cooking: heat source on one side, water pan on the other. Aim for steady 225°F chamber temperature. Add wood chunks or chips (hickory + apple) to the fire.
- Smoke the ribs: Place rack bone-side down on grill grate, thickest part toward heat source. Close lid and maintain temperature, adding wood as needed. Spare ribs: 5-6 hours (check after 4 hours). Baby backs: 3½-4 hours.
- Check for doneness: Tear Test: Pick up a rib and twist the meat at the top; it should tear away cleanly from the bone. Temperature Test: Insert probe into thickest part of meat; should read ≥145°F. Let rest 3 minutes (USDA safe minimum).
- Optional glaze (last 30 minutes): Mix 2 Tbsp apple cider vinegar, 1 Tbsp honey, a dash of Texas BBQ Rub. Brush lightly on meat side for glossy finish while keeping bark intact.
- Rest and serve: Remove ribs, tent loosely with foil, rest 10-15 minutes. This lets juices redistribute and final internal temp settle at ≥145°F. Slice between bones, serve as-is or with BBQ sauce on the side.
Bill's Pitmaster Tips
- I leave the membrane on spare ribs — it keeps the moisture in during the long smoke.
- The Worcestershire creates a paste with the rub that builds the best bark you've ever seen.
Tips for Perfect Ribs
- Spare ribs have more meat and fat; baby backs are leaner and cook faster
- Hickory/oak give classic Texas smoke; fruit woods add subtle sweetness that balances savory rub
- Keep water pan in smoker to prevent ribs from drying out
- Skip bone side rub to save rub and avoid char - rub can fall off during cooking
- Add soaked wood chips (apple or cherry) every hour for steady smoke stream
- Flavor boost: Try 1-hour "mop" with apple juice + splash of bourbon + pinch of Texas BBQ Rub
- Leftovers: Cool, slice, store in airtight containers. Reheat in foil-wrapped packet at 250°F for ~20 minutes
- No sauce needed - let Texas BBQ Rub shine. Glaze is optional for those who want it
- USDA requirement: All pork must reach 145°F internal temperature with 3-minute rest. Use calibrated thermometer.
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