TEXAS BBQ SAUCE RECIPES
St. Louis Style Ribs (Smoker & Oven)
3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder
Mix brown sugar, paprika, salt, pepper, and garlic powder in a small bowl.
1 cup apple juice
1 cup apple cider vinegar
1 cup water
Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
1 cup Jimmy Ray's Smoky & Spicy Texas BBQ Sauce
1 stick melted unsalted butter
In a small saucepot mix the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.
2 - 3 to 3 ½ pound spare ribs, trimmed
4 tablespoons of yellow or Dijon mustard
Preheat your smoker using your favorite flavored wood to 240° to 250°.
Remove any sinew, small chunks of fat, and the skirt on the backside of the spare ribs if it hasn’t already been removed by the butcher. Set aside.
Make your dry rub and set aside.
Using a small amount of either yellow or Dijon mustard spread a thin layer of it on both sides of the ribs.
Evenly sprinkle your rub all over the rubs ensuring to completely cover it. Season, do not cake the rub on it. It should not be a thickly coated rub. For best results, allow ribs to marinate overnight.
Place them bone side down evenly onto the smoker. Sort of scrunch the ribs together once on the smoker to compact them. This will help seal in juices similar to that of trussing.
Smoke for 1 hour and then spritz 8-10 sprays on the ribs. Repeat this process every 30 minutes for the next 90 minutes.
After a total of 3 hours of smoking, remove the ribs from the smoker. Pour about ½ cup of Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce all over the ribs and rub it in.
Add about ¼ cup of Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce onto the center of a large sheet of heavy-duty foil where the ribs are going to go
Add the ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs. Place the ribs back on the smoker bone side up and cook for 2 ½ to 3 hours or until done.
Remove the ribs from the smoker and let rest in the foil for 30 to 45 minutes before slicing and serving.
Serve extra Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce on the side instead of saucing them before serving (people like what they like, let them have it their way).
4 lb St Louis Style Pork Ribs
1 tsp teaspoon garlic salt
½ tsp onion powder
¼ tsp black pepper
1 cup + Jimmy Ray's Smoky & Spicy Texas BBQ Sauce
Preheat oven to 250°F.
Preheat oven to 250°F and line a baking sheet with aluminum foil for easy clean up.
Add a baking rack over the sheet pan to elevate the ribs (this is optional but allows the fat to drip off instead of cooking the ribs in it).
Remove pork membrane from the bony side of ribs if applicable.
Sprinkle ribs with dry rub and place on baking rack/sheet bone side up.
Cover tightly with aluminum foil for 3 ½ -4 hours or until very tender.
Take ribs out, flip, and slather with Jimmy Ray's Smoky & Spicy Texas BBQ Sauce
Bake uncovered for an additional 20-30 minutes or until BBQ sauce is browning, bubbling, and caramelizing.
Texas BBQ Picnic
When it comes to the proper Texas BBQ Picnic there are a lot of choices and preferences on what makes the perfect table. Listed below in no specific order are a lot of the common options. The one "must-have" is Jimmy Ray's Smoky & Spicy Texas BBQ Sauce. Having any, or all, of the other five sauce flavors isn't a bad idea either.