Championship Texas Smoked BBQ Ribs
Award-winning and cherished, these Championship Texas Smoked BBQ Ribs bring the smokey flavor of hickory and the sweetness of brown sugar and honey to your grill. Originating from the 1996 Chisholm Trail Roundup BBQ cookoff in Fort Worth, Texas, this recipe showcases the succulent taste of perfectly smoked pork ribs, though it's equally delicious with beef ribs. Please note that baby back ribs are not ideal for this method, as they benefit from quicker cooking. Perfect for backyard cookouts or family gatherings, these ribs will impress your guests and have them coming back for more.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Brown Sugar
1/3 cup (to taste)
Honey
to taste
Chili Powder
11 ounces
Seasoning Salt
2 tablespoons
Garlic Powder
2 tablespoons
Onion Powder
2 tablespoons
Cayenne Pepper
2 tablespoons (to taste)
Cracked Black Pepper
1 tablespoon
Paprika
2 tablespoons
Instructions
1
Prepare your barbeque smoker with hickory or pecan wood, ensuring the heat is set for indirect cooking.
2
If you are using briquettes along with wood chips, soak the wood chips in water for about 30 minutes to enhance the smoke flavor.
3
In a mixing bowl, combine the chili powder, seasoning salt, garlic powder, onion powder, cayenne pepper, cracked black pepper, and paprika to create your dry rub. Make adjustments to seasonings according to your taste preference.
4
Generously rub the dry rub mixture over the ribs, ensuring an even coat, and let them sit for at least one hour to absorb the flavors.
5
Once the grill is preheated, place the ribs on the smoker indirectly, maintaining a temperature between 250°F to 275°F. Smoke the ribs slowly for 2.5 hours, ensuring they develop a rich, smoky flavor.
6
After 2.5 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Generously cover the meat with brown sugar and drizzle honey over the top, sealing in the moisture and sweetness.
7
Return the wrapped ribs to the smoker and continue to cook for an additional 2.5 to 3 hours, or until the rib bone twists and pulls easily from the meat, indicating tenderness.
8
Once done, remove the ribs from the smoker, let them rest for a few minutes, then slice and serve hot with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this rib recipe?
The recipe is for Championship Texas Smoked BBQ Ribs.
Where does this recipe originate from?
It originates from the 1996 Chisholm Trail Roundup BBQ cookoff in Fort Worth, Texas.
What wood is recommended for smoking these ribs?
Hickory or pecan wood is recommended for the best flavor.
Can I use beef ribs with this recipe?
Yes, while the recipe is designed for pork ribs, it is equally delicious with beef ribs.
Are baby back ribs recommended for this method?
No, baby back ribs are not ideal for this specific method as they benefit from quicker cooking.
What temperature should the smoker maintain?
The smoker should maintain a temperature between 250°F to 275°F.
How long should the dry rub sit on the ribs?
The ribs should sit with the dry rub for at least one hour to absorb the flavors.
What ingredients make up the dry rub?
The dry rub consists of chili powder, seasoning salt, garlic powder, onion powder, cayenne pepper, cracked black pepper, and paprika.
How long is the initial smoking period?
The ribs should be smoked slowly for 2.5 hours before wrapping.
What is the purpose of soaking wood chips?
Soaking wood chips in water for about 30 minutes helps enhance the smoke flavor when using briquettes.
What is added to the ribs when they are wrapped in foil?
A generous amount of brown sugar and a drizzle of honey are added before sealing the foil.
How long do the ribs cook after being wrapped in foil?
They cook for an additional 2.5 to 3 hours while wrapped.
How can I tell when the ribs are finished?
The ribs are ready when the rib bone twists and pulls easily from the meat.
Should I use direct or indirect heat?
The ribs should be cooked using indirect heat on the barbeque smoker.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I adjust the spiciness of the rub?
Yes, you can adjust the seasonings, such as the cayenne pepper and chili powder, according to your taste preference.
What is the primary flavor profile of these ribs?
The flavor profile is smoky from the wood and sweet from the brown sugar and honey.
Is garlic powder included in the ingredients?
Yes, the recipe calls for 2 tablespoons of garlic powder.
How much chili powder is used?
The recipe uses 11 ounces of chili powder.
What type of pepper is used in the dry rub?
The rub uses cayenne pepper, cracked black pepper, and paprika.
Should the ribs rest before serving?
Yes, let the ribs rest for a few minutes after removing them from the smoker before slicing.
What city is associated with this recipe?
The recipe is associated with Fort Worth, Texas.
What is the total estimated cooking time?
The total cooking time is approximately 5 to 5.5 hours, plus prep time.
What kind of honey should be used?
Any standard honey applied to taste will work for drizzling over the ribs.
Is onion powder a necessary ingredient?
Yes, 2 tablespoons of onion powder are required for the dry rub.
What is the category of this dish?
This dish is categorized under Pork.
Does the recipe require salt?
Yes, it uses 2 tablespoons of seasoning salt.
Is paprika used for color or flavor?
Paprika is used for both its distinct flavor and the rich color it provides to the rub.
Is the cooking process considered slow or fast?
It is a slow-smoking process designed to ensure tenderness and flavor absorption.
What is the best way to serve these ribs?
They should be sliced and served hot with your favorite side dishes.