Texas Style Pork Ribs: A complete guide to the best bite in Texas BBQ

Byamazingfoodstv


Discover the secret behind our mouthwatering Texas style pork ribs in this exclusive behind-the-scenes tour at Bar-A-Bbq. Watch as we reveal every step that goes into creating these delicious, slow-smoked ribs—from preparing the smoker and seasoning the pork to the low-and-slow cooking process that locks in flavor and tenderness. Our Texas style pork ribs are crafted with precision, using a unique dry rub and a carefully controlled blend of hickory and apple wood, ensuring that every bite delivers an authentic barbecue experience.

Rib Glaze Recipe:
Reo Spice Website:
Goldee’s Pit:

In this video, you’ll learn:
• How we set up our smoker to achieve the perfect 225°F cooking temperature
• The art of seasoning with our signature dry rub made from salt, pepper, paprika, garlic, and a few secret spices
• The step-by-step low-and-slow smoking process that makes our Texas style pork ribs stand out
• The finishing touches that caramelize the exterior for an irresistible, smoky finish

Whether you’re a seasoned pitmaster or a barbecue enthusiast looking to elevate your home cooking, this video offers valuable insights and tips to master the art of smoking ribs. With clear on-camera instructions and engaging B-roll voiceover, you’ll get an in-depth look at our techniques, along with practical advice you can replicate in your own backyard.

Timestamps:
0:00 – Introduction & Behind the Scenes
0:30 – Prepping the Smoker
1:30 – Dry Rub & Pork Ribs Preparation
3:00 – The Smoking Process
4:30 – Finishing Touches
6:00 – The Grand Reveal & Final Presentation
7:00 – Outro & Call to Action

Don’t forget to like, subscribe, and hit the bell icon for more delicious barbecue secrets from Bar-A-Bbq!

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29 Comments

  4. Coop thanks again for a great video. Just bought the rib glaze recipes and some season-all from REO. I have steered clear of sugar in my rubs for fear of burning it but after seeing your videos I am ready to dive in with REO Season-All

  11. Hi! Did I understand everything correctly? the first hour and a half they are cooked at a temperature of 175-200 F, then 2 hours at a temperature of 225 F, and how much more time to cook at a temperature of 250 F and how much at a temperature of 275 F?

  16. Hey Coop another great video, I really enjoy how you gear the video to all of us back yard guys but also explain how you do it for the restaurant…. you give great info for every aspect of the cook, after the foil wrap at 195 I've never just left them on the counter to rest, I've always put them back on the cooker for 10 minutes or so, then pretty much unwrapped and dug in… but I can see how a bit of carry over combined with a good rest would make them perfect…. again thanks for all the great info, always look forward to your videos!!!

  24. Can you be a little more specific about the REO “seasoned salt”? The REO spice link in the description goes to the same webpage selling the glaze.

    I went directly to REO’s website and it looks like they offer at least three dry seasonings for BBQ. I live in your neck of the woods and I want to see if I can acquire the dry rub locally without paying shipping charges which often doubles the price.

    I’m planning to purchase your rib glaze recipe if all goes well. In addition, I would like to pay to attend at least one of your BBQ classes in person in Magnolia this fall if you’re still offering them.

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