Texas style ribs are #1 (but I ain't got the recipe!) - Toyota Tundra Forums : Tundra Solutions Forum

Cloud9 · #1 (**permalink**) 06-23-2002, 10:50 PM

Possum suggested I post this question, so here it is. Nothing to do with a Tundra, but we're all friends here so I thought maybe we could share some other great stuff......

I had some "Texas style" smoked ribs many years ago, during a deer hunt and cooked up from a fella from Houston. Absolutely hands-down the best ribs I ever had!!!!! Spicy and smoky, but I sure didn't get the recipe. I've tried a variety of things, even bought the same smoker he used, but haven't gotten it just right yet. So I'm trying another avenue here....... Does anyone out there have a barbecued pork ribs recipe that they're proud of enough to say they're representative of authentic Texas style ribs? It's barbecue season and I don't know about my California TS bros, but I got a whole bunch of boar ribs I'd like to treat right. Thanks in advance for anyone who can share those Texas ribs secrets.....

Eddie · #2 (**permalink**) 06-23-2002, 11:07 PM

I'd like to know also! I just got back from a friend's parents' place for some BBQ. Just when we were basically full with the burgers and dogs,Mom brings out a platter of ribs and some potato salad. Mmmm mmmm mmmm we had to eat them standing up to make some room in our bellies

TMS2U · #3 (**permalink**) 06-24-2002, 01:34 AM

They make some pretty good ribs out Santa Monica way, and I know the recipe

Cloud9 · #4 (**permalink**) 06-24-2002, 02:53 PM

Hey Ted........I GOT that recipe, and those were definitely EXCELLENT ribs. You could share that with everyone here (didn't you do a post on that in the Dockwieler thread? I know have a printout of it somewhere in our recipe box, and now have some KC masterpiece in the refrig from your recipe. What I'm asking for here is a more "from scratch" recipe that also involves slow smoking of pork ribs, at least that's what I saw happen with the Texas style ribs I had. They were put in one of those smokers that looks like a 55 gallon drum on it's side with legs, and with a firebox off to the side, and they were cooked all day long. That's the easy part. The hard part to replicate is the marinade and the sauce (dry mustard or not? tarragon? white or rice or ?? vinegar?? You know, the critical "perfect touch" stuff like that).

Hey Ted........take care, it was fun hanging with you for a little bit at Dockwieler, BTW.

Henk · #5 (**permalink**) 06-26-2002, 01:24 AM

Well.... first, yall need to understand that you have to smoke on either mesquite or hickory wood. Nutn' else will do. Gotta have smoke. East Texas prefers hickory, West Texas prefers mesquite since nothing else will grow out here

Next: REAL Texas ribs are beef, not pork! Good beef ribs are about the size of a T-Rex rib: maybe 12 inches end to end, and perhaps an inch across each bone. They do use pork up north (of the Red River anyway!).

Third: marinate a LONG time, use vinegar, orange juice, beer, whatever you have sitting around. This is one time I do NOT recommend synthetic fluids. Overnight or longer is best.

Fourth: barbecue sauce does NOT contain any product known to the State of Texas to contain tomatoes. Very important! And this includes ketchup!

Fifth: smoke slow and long.. then a little longer. Baste with OJ, a little oil, maybe every hour or so. Keeps it moist and tender. I don't know what temps to use, but if you use a water smoker you shouldn't get too hot. Overnight is best.

Sixth: It's probably against CARB rules.. but soak your smoke wood in water and then put on your coals.. it makes mucho fumar if you know what I mean.

If it's done, it's tender enough to eat off the bone. You shouldn't need any bbq sauce on the side if they are done properly. Now, enjoy, preferably with a cold Lone Star or Shiner Bock!

HOTundra · #6 (**permalink**) 07-03-2002, 02:58 PM

I am always BBQing. I have to agree with Henk, Texas ribs are beef, but I also throw on pork as well.

Then I have several homemade BBQ sauces that I use.

Cloud9 · #7 (**permalink**) 07-03-2002, 03:16 PM

HOTundra....that's part of the big secret.........the sauces. Think you could pass a couple of your favorites on? If they're REAL secret, I'd appreciate a PM and mums the word. If not, please post a couple of your favorites. Please.

Thanks!!!!!!!!!

Possum · #8 (**permalink**) 07-03-2002, 11:19 PM

Cloud9....HOTundra is BBQing tomorrow. I'll watch her make that secret sauce.

Dan

Cloud9 · #9 (**permalink**) 07-03-2002, 11:35 PM

Hey Possum.....bummer.....what PURRRRfect timing you have. Exactly 1 day late for me....... Guess I didn't beg HOTundra hard enough, so we'll wait to have BBQ ribs AFTER the 4th of July party out here.

Man oh man are my guests getting tired of those boarburgers.............

All you great folks out there in Texas (even though you do bogart your great rib sauce recipes) have a terrific 4th of July holiday, hear?