Pork Ribs Smoking
Featured, Pit Boss Pellet Smoker, Pork, Recipe

Texas Style Pork Ribs

1 comment

Texas Style pork ribs were the next meat I learned to smoke after the whole chicken. I probably smoked about 2 dozen racks of ribs before really figuring it out. My favorite pork rib is baby back ribs. For this post I am doing baby back and St. Louis cut ribs.

The Ribs

There are three varieties and styles of pork ribs determined by the part of the pig. Some consider Country-Style Pork Ribs as ribs, I do not because ribs indicate there are bones. Country-style ribs are boneless and come from the loin or the shoulder, so you decide what makes sense to you.

Pork Rib Diagram
Image Credit: fix.com

Rib Preparation

You want to smoke the ribs “low and slow” so preheat your smoker to 225 degrees F. Now let’s get the ribs ready. Ribs usually have a thin layer of skin on the back side of the rib rack called the silver skin. Again there are folks that argue about leaving the silver skin or removing it. For me I’m fine either way, I believe if the ribs are smoked right you can eat right through the skin with every bite and it will not be tough to eat.

Pro Tip to remove the silver skin. Get a butter knife and some paper towels. Use the butter knife to lift up and away from the back of the ribs the silver skin. Once you have a piece of silver skin removed a little from the ribs use the paper towel to grab a hold of it and pull it down the ribs. The silver skin should remove easily this way.

Just like when I do Smoked Pork Butts I use mustard to cover the ribs. This allows the rub to have something to stick to and enhances the flavor of the pork. After the mustard is coating the ribs apply your favorite pork rub, I use Salt Licks Garlic Dry Rub.

Rib Smoke Bath

When the smoker is at 225 degrees F, it’s time to put the ribs on the smoker and let them enjoy their smoke bath for about 3 hours. After 3 hours, we will wrap them in foil to finish the cooking process. The baby back ribs will cook wrapped in foil for about 2 hours for a total of 5 hours, and the St. Louis ribs will cook an additional 3 hours for a total of 6 hours.

Smoked Pork Rib Smoke Bath

When these texas style pork ribs are done, let them rest wrapped for about an hour. After resting unwrap them, slice and serve them up.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smoked St. Louis Style Pork Ribs

Texas Style Smoked Pork Ribs

  • Author: spinman
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 people 1x
  • Category: Main Course
  • Method: Smoked
  • Cuisine: American, Barbecue

Description

This recipe is so delicious and juicy you will want more of these ribs!


Ingredients

Scale
  • 2 racks of ribs
  • 4 tbsp of mustard
  • 4 tbsp Rib Rub

Instructions

  1. Preheat your smoker to 225 degrees F.
  2. Cover the ribs with mustard and then apply the rib rub of your choice.
  3. Place the ribs on the smoker.  Close the lid and smoke for about 3 hours.
  4. Wrap each rack of ribs in foil and put back on the smoker. The baby back ribs will cook for 2 more hours and the St. Louis ribs for 3 additional hours.
  5. Once the ribs are finished cooking, remove them from the smoker and let it rest for about an hour.
  6. Slice, and serve.

Keywords: Smoked Pork Ribs

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.