Real Texas Ribs

Do you want to know the secret of mouthwatering ribs?  You know….the kind where the meat falls off the bones?

Yumm, yummm!  Watching that video just makes your mouth water.

BTW- the black & white dog is a heeler mix (Bowie) and the little dog, who thinks he is a big dog is a short haired Brussells Griffon (Starbucks).

These Real Texas Ribs can either be served the same day you cook them, or frozen and you can take out as many as you want and have them at a later time.  Note: Before cooking, you will want to put the rub on the ribs and refrigerate overnight.

This recipe for rib rub will make a large batch, you can keep in a shaker bottle and use again, or for other meats when you grill or cook on the pit.

Rib Rub

1 small bottle Meat Tenderizer

1 small bottle All Seasonings

1/4 cup Garlic and Pepper Seasoning

1/4 cup Onion Powder

Cayenne Powder (we use lots, but this depends on how hot you like your spices)

Mix all the ingredients together and put into a shaker bottle.

Ribs

You can use either Beef or Pork ribs, beef ribs take a little longer to cook.  Pat the ribs with paper towels. Place ribs on a cookie sheet and rub in plenty of the  Rib Rub.  Cover with foil and refrigerate over night.

David prepares his wood fired pit using Mesquite wood.  He won’t even consider using anything else.  Bring the temperature to 350F degrees.  Places the ribs directly on the highest shelf, and smoke 2 to 3 hours turning once.  You will know the ribs are smoked by cutting into a rib and you will sometimes see a smoke ring and there will be no blood around the bone.  (Yes, you will have to eat the rib.  Don’t want it to fall through the grate!)  Note: You will want to smoke the ribs early in the day so you will have time to slow cook them in order to eat them the same day.

Take the amount of ribs that you want to eat, and place a single layer (usually 3 to 4 ribs to the rack) in the bottom of a slow cooker pot.  Drizzle your favorite BBQ sauce over them and layer with another rack of ribs.  Continue to do this until either you have the amount you want to eat or until reaches the top of the pot.  Cover and cook on medium heat 2 to 3 hours depending on the amount of ribs.

If you are using frozen ribs that you smoked previously.  You can layer them frozen and cook 3 to 4 hours depending on the amount of ribs.  Or you can cook on low for 5 to 6 hours.

If you are preparing a large batch of ribs for a group, you can pour the BBQ sauce over the rib racks, and wrap the ribs in heavy duty foil.  Make sure your heat is around 300F degrees.  Place on top shelf and cook for 2 to 3 hours depending on the amount of ribs.  Tip: Don’t have the heat too hot, you are simmering the BBQ sauce into the ribs, not cooking more.

Tagged as: Ramona Werst, Real Texas Recipes, Real Texas Ribs, texas cooking, Texas Lifestyle, Texas recipe