Texas-style barbecue is known for its beef: tender and smoky beef brisket and hulking beef ribs. But Texas-style barbecue spareribs are just as delicious! Just like brisket, they’re a study in moderation and smoking technique. Seasoned with just pepper and salt—the order’s important!—and set in a smoker until the fat renders and the smoke forms a beautifully textured bark, they’re lightly lacquered with barbecue sauce to finish.
Joe Yim of @knoxavebbq shows us his technique for smoking pork spareribs on a regular kettle grill, with variations on a PK grill and a Big Green Egg, which yields beautifully tender meat with just the right amount of bite. Here’s your excuse to fire up your smoker to celebrate Labor Day weekend.
See the full recipe:
Wondering what the difference is between spareribs and baby back ribs? Check out our guide:
See the Ultimate Texas-Style Barbecue Brisket recipe:
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[Time Codes]
0:00 – How to make Texas-style spareribs
0:52 – How to trim spareribs
9:22 – How to season spareribs
13:16 – How to set up a smoker
15:29 – How to build color and bark on your ribs and start rendering the fat
22:40 – Spareribs cooked on a PK grill
24:13 – Spareribs cooked on a Big Green Egg
28:43 – How to glaze spareribs
34:32 – How to wrap spareribs
41:08 – How to slice spareribs
43:32 – Taste the ribs!
Equipment guide:
Buy a charcoal grill with a lid:
Buy a coal basket:
Buy a probe thermometer:
Buy a serrated knife:
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