# Texas Smoked Spare Ribs

> Impossibly good ribs

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/texas-smoked-spare-ribs/

- Cuisine: BBQ
- Course: Main Dish
- Time: prep 30 min, cook 6 hr, total 7 hr
- Serves: 12

## Ingredients

### For the Ribs

- 2 racks spare ribs (2.5-3 lbs each)
- 1/4 cup yellow mustard (for binder)

### For the Rub

- 1/4 cup coarse black pepper
- 2 tbsp coarse kosher salt
- 2 tbsp sweet paprika

### For Spritzing

- 1 cup apple cider vinegar
- 1/2 cup water

### For Smoking

- Oak or hickory wood chunks
- Heavy-duty aluminum foil

## Instructions

1. Trim the ribs: Remove excess fat and the sternum cartilage. Optionally remove the membrane from the back of the ribs for more tender results, though some prefer to leave it for structure.
2. Prepare the rub: Mix coarse black pepper, kosher salt, and sweet paprika in a bowl, maintaining the 2:1 pepper to salt ratio.
3. Apply binder and rub: Coat ribs thoroughly with yellow mustard as a binder. Generously apply the rub to both sides, pressing gently to ensure adhesion. Let ribs rest at room temperature for 30 minutes while preparing the smoker.
4. Prepare the smoker: Heat smoker to 250-265°F. Add oak or hickory wood for clean, thin blue smoke. Avoid white, billowy smoke.
5. Initial smoke (3 hours): Place ribs in smoker meat-side up, away from direct heat. Maintain steady temperature and clean smoke.
6. Spritz regularly: After the first hour, spritz ribs with apple cider vinegar mixture every 45 minutes to maintain moisture and help develop bark.
7. Wrap phase (2 hours): After 3 hours, wrap ribs in heavy-duty foil, meat-side down. This helps push through the stall and ensures tenderness.
8. Continue smoking: Return wrapped ribs to smoker and cook for additional 2 hours, maintaining temperature.
9. Final phase (1 hour): Unwrap ribs and return to smoker for final hour to firm up the bark. Optional: apply sauce during last 30 minutes if desired.
10. Check for doneness: Ribs are done when they bend 90 degrees without breaking, bones start to show, and a toothpick slides through easily.
11. Rest and serve: Wrap ribs in foil and rest for 15-30 minutes. Slice between bones and serve immediately.

## Notes

#### RECIPE TIPS

- Choose spare ribs over baby backs for better flavor and forgiveness

- Don't skip the mustard binder - it helps the rub stick and doesn't affect flavor

- Maintain clean blue smoke throughout the cook - white smoke creates bitter flavors

- The "bend test" is more reliable than internal temperature for doneness

- Bones showing about 1/4 inch is a visual cue for doneness

- Avoid opening the smoker unnecessarily - "if you're looking, you're not cooking"

#### SERVING SUGGESTIONS

- Serve with classic BBQ sides like coleslaw, baked beans, and cornbread

- Offer barbecue sauce on the side rather than drowning the ribs

- Pair with pickles, onions, and white bread for authentic Texas style

- Complement with cold beer or sweet tea

- Include jalapeños for those who like heat

- Serve on butcher paper for that authentic BBQ joint experience

#### VARIATIONS

- Add garlic powder or onion powder to the rub for extra complexity

- Try different wood combinations like oak and cherry for varied flavor

- Experiment with different vinegars for spritzing (white wine, rice vinegar)

- Apply your favorite BBQ sauce during the last 30 minutes

- Use brown sugar in the rub for a sweeter profile

- Try the 2-2-1 method for slightly different texture

#### STORAGE

- Wrap leftover ribs tightly in foil and refrigerate for up to 4 days

- Freeze wrapped ribs for up to 3 months

- Reheat gently in 250°F oven wrapped in foil with apple juice

- Slice cold ribs for sandwiches or chop for loaded baked potatoes

- Vacuum seal individual portions for easy reheating

- Save any pan drippings for flavoring beans or other sides

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## Nutrition per serving

- Calories: 415
- Carbohydrates: 2 g
- Protein: 23 g
- Fat: 34 g
- Saturated fat: 11 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 1106 mg