I just love good ribs. There’s nothing like snacking on tender, juicy spareribs at a big gathering or tailgate. Or having them for dinner with some baked beans, coleslaw, and mac and cheese. I never turn down a chance to eat some Texas Style Spare Ribs. This recipe is easy, with only a few ingredients. The Outlaw Patio Smoker does most of the work! If you want mouthwatering ribs for your next get together, this is the recipe for you!
Making Texas Style Spareribs on My Outlaw Patio Smoker
There's so many ways to cook ribs. Sometimes simple BBQ is the best BBQ. This delicious rib recipe is perfect for beginners. A blend of salt, pepper, and Heath Riles BBQ Garlic Jalapeno Rub gives these ribs a beautiful color and the perfect pepper crust.
Let me tell you what I mean by “Texas Style”
Barbecue is split into four styles, which are Kansas City style, Texas style, Carolina style, and Memphis style. Texas style refers to cooking low and slow and seasoning primarily with dry rub. If they use sauce at all, Texans usually put in on the plate as a side.
The Ingredients
My ingredients are all high-quality and fresh, which makes for a delicious end result.
- Spareribs. Big racks feed big appetites.
- Mayonnaise. It makes a savory binder.
- Heath Riles BBQ Garlic Jalapeño Rub. With just the right blend of savory herbs and heat, this rub makes everything tastier.
- Salt and black pepper. These spices give my ribs extra depth and flavor.
- Apple cider vinegar. Great for adding a little acidity to a recipe.
- Worcestershire. Its zesty flavor gives the ribs an extra zing.
- Hot sauce. Adding heat to these ribs was easy with a little hot sauce.
The Equipment Setup
I used my Outlaw Smokers Patio model heated to 325 degrees F with some Royal Oaks Tumbleweed, some Royal Oaks Charcoal Briquets, and some hickory wood.
The Process for Making Texas Style Spareribs
I filmed a video as I cooked this recipe. Follow along to see it step-by-step if you want to. I also laid out the directions at the bottom of this post. Here’s how it went.
- Get the grill heated up. Before starting the recipe, I turned my Outlaw Patio Smoker on to heat to 325 degrees F.
- Lay out the spareribs. I got two pans, unpackaged the ribs, and laid them flat so the back was up. I cut some of the biggest pieces of fat off, but left the rest to give them flavor.
- Prep the ribs. Mayonnaise makes a great binder for spareribs. I squeezed a liberal amount on both pieces and used my hands to rub it in. You can also use oil or mustard if you don’t like mayo. Then I applied a generous coat of my Garlic Jalapeño Rub. This rub has one me some money, ya’ll. It adds so much flavor to everything I use it on. And, since I’m going Texas style, I want a little heat on these ribs. I finished seasoning them with some salt and black pepper that I mixed 50/50 in a shaker.
- Repeat the process. I turned the ribs over and repeated the process on the front.
- Put them on the grill. Once the grill is heated to 325, I used my hands to place the ribs directly on the grill.
- Mix up the spray. Taking 3 parts of apple cider vinegar, 1 par Worcestershire, and 1 part hot sauce, I mixed them up and poured it into a spray bottle.
- Cook them up. I let the ribs cook for about an hour, and then opened the grill and spritzed them with my saucy flavor mixture. I got to tell you, they were already smelling so delicious. I spritzed them every 45 minutes to an hour.
- Take them off the grill. When the ribs were done, I used my metal tongs to remove the spareribs from the grill, laying them on a pan. They had a really nice pepper crust and I knew they were going to be flat-out mouthwatering.
- Let them rest. I let my ribs rest for about 10 minutes.
- Slice them up. I wanted to cut my ribs into smaller pieces. However, if you’re serving them for dinner, you can just put them on a plate and let everyone cut their own. These ribs cut like butter.
- Eat them up. After smelling these ribs for several hours I was really looking forward to getting a bit of these delicious-looking babies.
The Results
These ribs ended up with a great color and crust. Guys, I’m here to tell you that this simple recipe made for an outstanding rib. They were juicy, tender as could be, and the flavor. Wow! It was the perfect mix of savory and heat. The spritz was really my secret recipe for making true Texas style ribs.
Serving Suggestions for Texas Style Spareribs
Big appetites might want a whole rack, but a half rack is what I recommend serving for dinner. If they’re going to be appetizers for a party or tailgate, cut them up in 2-rib pieces so everybody gets some. You can serve barbecue sauce on the side, or eat them dry like I did.
Storing Instructions
Wrap any leftovers in aluminum foil or put them in an airtight container and store them in the fridge. They’ll keep for 3 days. You can reheat them in the microwave by putting them on a microwave-safe plan for 2-3 minutes. Or, heat them up in the oven on low heat until they’re warmed up to your liking.
Equipment and Tools
Outlaw Smokers Patio Model, Royal Oak Tumbleweeds, Royal Oak Charcoal Briquets, Thermapen , Metal pan, Metal tongs, Salt and pepper shaker, Sharp knife, Spray bottle (for spritzing)
*Notes About My Texas Style Spareribs
- After you add the mayo, rub, salt, and pepper to the ribs, pat the spices into the meat. This helps them all stick better during cooking.
- I never wrapped these ribs. They are true Texas style ribs.
- If you prefer, you can wrap them and let them rest to absorb a little moisture. I left mine unwrapped during the resting period.
