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March 04, 2022
I just love good ribs. There’s nothing like snacking on tender, juicy spareribs at a big gathering or tailgate. Or having them for dinner with some baked beans, coleslaw, and mac and cheese.
I never turn down a chance to eat ribs.
This recipe is easy, with only a few ingredients. The Outlaw Patio Smoker does most of the work! If you want mouthwatering ribs for your next get together, this is the recipe for you!
There's so many ways to cook ribs. Sometimes simple BBQ is the best BBQ. This delicious rib recipe is perfect for beginners. A blend of salt, pepper, and Heath Riles BBQ Garlic Jalapeno Rub gives these ribs a beautiful color and the perfect pepper crust.
Barbecue is split into four styles, which are Kansas City style, Texas style, Carolina style, and Memphis style.
Texas style refers to cooking low and slow and seasoning primarily with dry rub. If they use sauce at all, Texans usually put in on the plate as a side.
My ingredients are all high-quality and fresh, which makes for a delicious end result.
I used my Outlaw Smokers Patio model heated to 325 degrees F with some Royal Oaks Tumbleweed, some Royal Oaks Charcoal Briquets, and some hickory wood.
I filmed a video as I cooked this recipe. Follow along to see it step-by-step if you want to. I also laid out the directions at the bottom of this post. Here’s how it went.
Before starting the recipe, I turned my Outlaw Patio Smoker on to heat to 325 degrees F.
I got two pans, unpackaged the ribs, and laid them flat so the back was up. I cut some of the biggest pieces of fat off, but left the rest to give them flavor.
Mayonnaise makes a great binder for spareribs. I squeezed a liberal amount on both pieces and used my hands to rub it in. You can also use oil or mustard if you don’t like mayo.
Then I applied a generous coat of my Garlic Jalapeno Rub. This rub has one me some money, ya’ll. It adds so much flavor to everything I use it on. And, since I’m going Texas style, I want a little heat on these ribs.
I finished seasoning them with some salt and black pepper that I mixed 50/50 in a shaker.
I turned the ribs over and repeated the process on the front.
Once the grill is heated to 325, I used my hands to place the ribs directly on the grill.
Taking 3 parts of apple cider vinegar, 1 par worcestershire, and 1 part hot sauce, I mixed them up and poured it into a spray bottle.
I let the ribs cook for about an hour, and then opened the grill and spritzed them with my saucy flavor mixture. I got to tell you, they were already smelling so delicious. I spritzed them every 45 minutes to an hour.
When the ribs were done, I used my metal tongs to remove the spareribs from the grill, laying them on a pan. They had a really nice pepper crust and I knew they were going to be flat-out mouthwatering.
I let my ribs rest for about 10 minutes.
I wanted to cut my ribs into smaller pieces. However, if you’re serving them for dinner, you can just put them on a plate and let everyone cut their own.
These ribs cut like butter.
After smelling these ribs for several hours I was really looking forward to getting a bit of these delicious-looking babies.
These ribs ended up with a great color and crust. Guys, I’m here to tell you that this simple recipe made for an outstanding rib. They were juicy, tender as could be, and the flavor. Wow! It was the perfect mix of savory and heat. The spritz was really my secret recipe for making true Texas style ribs.
Big appetites might want a whole rack, but a half rack is what I recommend serving for dinner. If they’re going to be appetizers for a party or tailgate, cut them up in 2-rib pieces so everybody gets some. You can serve barbecue sauce on the side, or eat them dry like I did.
Wrap any leftovers in aluminum foil or put them in an airtight container and store them in the fridge. They’ll keep for 3 days. You can reheat them in the microwave by putting them on a microwave-safe plan for 2-3 minutes. Or, heat them up in the oven on low heat until they’re warmed up to your liking.
Salt and pepper shaker
Spray bottle (for spritzing)
Heath Riles BBQ Garlic Jalapeno Rub
2 slabs of spare ribs
Salt, pepper (50/50 blend)
Apple cider vinegar for spritz (3 parts)
Hot sauce for spritz (1 part)
Worcestershire sauce for spritz (1 part)
Light smoker of your choice and allow it to come to temperature of approximately 300-325º while you prepare your ribs.
Remove ribs from pack, dry off, and trim if you wish.
Coat ribs in mayo, or binder of your choice.
Coat ribs with Heath Riles BBQ Garlic Jalapeno Rub.
Coat ribs with salt and pepper (50/50 blend) and pat into the ribs.
Flip ribs and repeat steps 3-5
Allow ribs to "sweat"
Place ribs unwrapped on the smoker (temp is 325º) and cook for 1 hour.
Spritz after cooking for 1 hour and each hour after that.
Total cook time 3 hours, 40 minutes.
Take ribs off your smoker and let them rest.
December 05, 2022