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:
Take a full-on barbecue class or find more barbecue recipes, butchering tips, and shopping guides at Chefsteps.com.
[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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You know this guy is a pro when he manages to perfectly cook 3 identical ribs on 3 completely different cookers.
As soon as they said texas ribs, then sauce right after, I stop taking it seriously
great video detailed thank you I am interested in the temperature at which they are cooked. The color and texture are visible great
Love this masterclass. So much detail
Có nói kiểu gì thì nướng vẫn là OK 👍 nhất ❤❤
Nice video! Thank you for the good content. On the green egg,is it ok to cook with the ceramic cap on? I just got an egg and am about to do my first cook.
As always, every video it's a masterclass. Just improve the color correction, that pink look does not look good specially with meat
Joe is the best. Great job Joe. Keep rocking it.
I just got a charcoal grill this summer, but I am also currently out of work, so I take this & the brisket video as a personal attack.
Jesus, it looks good.
Dear Lord no please this guy again talking shite for an hour
Another alternative to the apple cider vinegar is simply using apple juice to thin the BBQ sauce without adding too much tartness.
pinky's out?
i like your vdo thanks
Joe's content was great, solid ribs, yet I remain a hardcore fan of the Memphis dry rub method originally advocated for in Modernist Cuisine and then later revisited by ChefSteps a decade ago. The best ribs I ever had were tastesd were cooked sousvide first and then smoked using these rubs!
Dude giving me anxiety for how long the lid was off while he was talking about them.
Im doin a uncommon off set smoker (my apt. complex only allows for gas grill barbecue). I’m bending the rules by using a cast-iron, along with the grate to contain the coals/ashes.
I’ve ran chicken about four times. I can’t wait to “smoke“ sous vide spareribs.
You got all the awesome points on smoking meat, thank you for sharing!
I love the Mighty Joe Yim! This is a very good video.
This might have just been a video editing/reenactment thing for the video but you may have been having problems keeping the fire lit in the Big Green Egg because you left the ceramic lid on the chimney. It should have the regulator/vent cap on when cooking and the ceramic top is to help put the fire out when you are finished.
But great stuff here and much appreciated.
Would advise against using apple cider vinegar on the aluminum foil prior to putting down sauce. Aluminum is very reactive to acids and has been implicated in Alzheimer. Should avoid. Or switch to butcher paper for wrapping.
This was so informative. I am going to try this way next time and get a more consistent next level rib thank you. It was a great video
So he waits until the last 30 seconds to finally say that in Texas we don’t sauce ribs??? 🙄 That should have been the first 30 seconds! 🤦🏼♀️ These are not “Texas-style”. Texas style is just the dry, peppery rub. 🤤
You also need to work on the editing. When he first put them on the Weber my 1st comment was “where’s the wood?!” Then when he goes to refill the charcoal (you should be using lump), he mentions to add the wood chunk like he did in the beginning. Uhhhh…you guys edited out that VERY important part. 🤦🏼♀️🤦🏼♀️🤦🏼♀️
If you want to teach REAL Texas-style, then come down to Texas and film a real pit master doing the Lord’s work. 😍
OMG, the MIGHTY !€?%#*, Joe Yim! Great Job Dude!
Throw on some SPG and cook the damn meat as is.
Couldn't agree more.
The notion of trimming off the skirt meat on ribs is the dumbest thing in BBQ. Leave it. Cook it. Eat it. It's fantastic. And you don't need to square up or trim off scraggly thin spots. Cook it. Eat it. Very simple.
I definitely got some tips from here that are going to up my rib game!
Joe (are you active in the comments?) – do you have an option about rib racks? They increase capacity, but the ribs are cooking on edge.
-This is a simple way you can cook great ribs at home.
15min in
step 276
-check the color of the reflection of the fat on metal
Hilarious how everything nowadays is called "Competition Level"
Just the way this guy cuts his ribs you know he’s not a competition guy. He’s a backyard guy
Bro you make this WAY more complicated than it needs to be…
So many checks and little swaps and things, why do you even bother using cheap grills when it's obvious a high end restaurant recipe no one can follow?
Ain't nobody going to spend fukin 12 hours over 1 rib…
Either make a restaurant recipe or a home one, this is dumb.
Very informative as usual! Color correction has way too much red though, IMHO. On my devices reds are really blown…
14:26 interesting he’s using briquettes not lump coal.
When you peel the membrane off ribs you should always go from nose to tail and it will come off in one piece. For spare ribs, you should start from the longest rib (which is closest to the shoulder) and pull back. However with the baby back ribs you start with the shortest rib (which is closest to the shoulder) and pull back.
What is the brand of your shirt
I’ve not watched this all yet but enjoying Joe’s natural and informative style. You get some great guys on CS.
First!