Ingredients:
2–3 full beef plate ribs or chuck ribs (3-4 ribs per rack)
Yellow mustard or olive oil (binder)
Rub:
1/4 cup kosher salt
1/4 cup coarse black pepper
(Optional: 1 tbsp garlic powder or paprika for extra flavor)
Instructions:
Prep the Ribs:
Trim off excess fat and silver skin from the top side.
Leave the membrane on the bone side — it helps hold them together while smoking.
Lightly coat the ribs with mustard or oil to help the rub stick.
Apply the rub generously, covering all sides. Keep it simple — Texas BBQ is all about salt, pepper, and smoke.
Preheat the Smoker:
Set to 250°F (120°C).
Use oak wood or a mix of oak and hickory for that classic Texas flavor.
Smoking:
Place ribs bone-side down.
Smoke uncovered for about 6–8 hours, spritzing occasionally with water, beef broth, or apple cider vinegar (start spritzing after the first 2 hours).
You’re looking for a dark bark and internal temperature of around 200–205°F (93–96°C).
Resting:
Wrap the ribs in butcher paper or foil.
Let rest in a cooler or warm oven for at least 30–60 minutes to let juices redistribute.
Serving:
Slice between the bones and serve as-is.
Great with pickles, onions, white bread, and BBQ sauce on the side (but real Texas-style usually skips the sauce).
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