Texas Dry Ribs
April 29, 2019
Ingredients
- 1/3 cup ground black pepper
- 3 full slabs pork spareribs
- St. Louis cut - preferably 3 pounds each or less
- 2/3 cup mansion barbecue spice mix
- bowl of beer mop sauce for meat
Directions
- Step 1 Apply the pepper evenly over the ribs, and then do the same with the dry rub.
- Step 2 Place the slabs in a plastic trash bag, and put them in the refrigerator overnight.
- Step 3 The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200F and 220F until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hours.
- Step 4 Every 30 minutes baste both sides and turn them over.
- Step 5 Allow the slabs to sit 10 minutes before slicing them into individual ribs.