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Below is a Texas BBQ–inspired rib recipe that features your signature seasoning and sauce—True Bark Traditional Blend and True Bark OG Sauce—to create fall-off-the-bone, smoky, and flavorful ribs. This recipe uses slow smoking with a “three‐phase” cook (dry smoke, wrapped, then uncovered for bark) to develop deep, authentic flavors. Enjoy it with classic BBQ sides for a full Texas-style feast!
Texas BBQ Style Ribs with True Bark Signature Flavors
Yield: 2 racks (approximately 4–5 lbs total)Prep Time: 15 minutesCook Time: Approximately 4½ hoursTotal Time: About 5 hours
Ingredients
For the Ribs
2 racks pork ribs (St. Louis style)
(You can also use beef ribs for a heartier Texas twist.)
Yellow mustard (as a binder)
2–3 tablespoons True Bark Traditional Blend (or your own custom dry rub)
Wood (post oak is our favorite for that Texas True Bark flavor smoke)
For the Spritz & Wrap
1 cup apple juice
½ cup water
Optional: ¼ cup your favorite beer (for added moisture when wrapping)
For the Optional Saucy Finish
True Bark OG Sauce (for basting during and/or after the wrap phase)
If you don't have any of our True Bark OG sauce try your own favorite sauce
Step-by-Step Instructions
1. Prepare the Ribs (15 minutes)
Remove the Membrane: Lay the ribs on a clean surface, bone side up. Slide your knife or a dedicated rib remover under the thin, silvery membrane along one edge. Loosen and peel it off using a paper towel for grip. Removing the membrane helps the rub penetrate and ensures tender results.
Dry and Bind: Rinse the ribs under cool water and pat them dry thoroughly with paper towels. Lightly brush both sides with yellow mustard to help the rub adhere.
Season: Generously coat both sides of the ribs with your True Bark Traditional Blend. Press the rub into the meat so every nook is covered.
2. Preheat & Set Up Your Smoker (or Grill)
Preheat:
Aim for a consistent temperature of 225°F. Stack your post oak or any good smoking wood (pecan, or mesquite)in your firebox. Then fire it up and wait until the wood is burning steadily and producing a consistent, thin smoke before adding your food, which typically takes around 5-10 minutes depending on the size of the wood chunks and the heat of your coals; essentially, you want the wood to ignite and start smoking properly before putting your meat on the grill.
If using a charcoal or gas grill, set it up for indirect cooking
3. Initial Smoking (3 hours)
Place the Ribs:
Arrange the seasoned ribs, bone side down, directly on the grate.
Smoke & Spritz:
Smoke at 225°F for 3 hours. Every hour, open the smoker briefly and spritz the ribs with a mixture of 1 cup apple juice and ½ cup water. This keeps the meat moist and builds layers of flavor.
4. The Wrap Phase (1 hour)
Optional Saucing:
If you like a saucy finish, brush a thin layer of True Bark OG Sauce over the ribs before wrapping.
Wrap Tightly:
Place the ribs on a large sheet of heavy-duty aluminum foil. Pour in about ¼ cup of apple juice or beer for extra moisture. Seal tightly with a second layer of foil to create a steam pouch.
Return to the Smoker:
Place the wrapped ribs back into the smoker for 1 hour. This “low and slow” steaming further tenderizes the meat.
5. Finishing Unwrapped (30 minutes)
Unwrap & Baste:
Carefully remove the ribs from the foil (watch out for hot steam). If desired, brush an extra coating of True Bark OG Sauce on both sides.
Set the Bark:
Return the ribs to the smoker, unwrapped, for an additional 30 minutes. This final stage firms up the flavorful bark on the exterior.
6. Rest and Serve
Rest:
Remove the ribs from the heat and let them rest for about 10 minutes. Resting allows the juices to redistribute.
Slice and Enjoy:
Slice between the bones and serve your Texas-style BBQ ribs hot off the smoker.
Suggested Sides for a True Texas BBQ Feast
Pair these ribs with a few classic sides that perfectly complement the smoky, savory flavors:
Creamy Coleslaw:A crisp cabbage and carrot slaw with a tangy, mayo-based dressing provides a refreshing contrast.
Smoky Baked Beans:Slow-cooked beans with bacon, brown sugar, and spices echo the deep, savory notes of the ribs.
Moist Cornbread:A slightly sweet, buttery cornbread is ideal for soaking up extra BBQ sauce.
Grilled Corn on the Cob:Charred corn brushed with butter and a sprinkle of chili-lime seasoning makes for a colorful, flavorful side.
Final Tips
Temperature Consistency:
Keeping your smoker at a steady 225°F is key to tender, evenly cooked ribs.
Customize the Sauce:
Adjust the timing and amount of True Bark OG Sauce to suit your preference—whether you like a subtle glaze or a full-on saucy rib.
Experiment with Wood:
Different wood can subtly change the flavor profile. Oak or hickory provide a classic Texas taste, while mesquite offers a bolder flavor.
Enjoy crafting these Texas-style ribs with your signature flavors, and have fun pairing them with your favorite BBQ sides for a meal that truly celebrates the spirit of Texas BBQ!
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