Central Texas Smoked Pork Spare Ribs with S&P Rub

Quick Recipe Version (TL;DR)

• Yield: Serves 8
• Prep Time: 30 minutes
• Cook Time: 6 hours
• Total Time: 7 hours 15 minutes

Quick Ingredients

• 2 racks pork spare ribs (3 to 3.5 lb each), membranes removed
• 1/4 cup coarse kosher salt (Morton; 4 tbsp, ~60 g) or 6 tbsp Diamond Crystal
• 1/4 cup 16-mesh coarse black pepper (about 28 g)
• 2 tbsp yellow mustard (optional binder)
• 1 cup water + 1/2 cup apple cider vinegar (spritz)
• Post oak wood (4–6 chunks or 2–3 splits)
• For serving: sliced white bread, dill pickle chips, sliced yellow onion

Do This

• 1. Trim racks and remove the membrane; pat dry.
• 2. Mix equal parts kosher salt and coarse black pepper; lightly coat ribs with mustard, then season heavily on all sides. Rest 30 minutes.
• 3. Preheat smoker to 275°F with post oak; set a water pan and stabilize clean, thin blue smoke.
• 4. Smoke ribs bone-side down for 2 hours, undisturbed.
• 5. Begin spritzing with 1:2 vinegar-to-water every 45 minutes; maintain 265–285°F.
• 6. Cook until bend-tender, 5.5–6.5 hours total: meat recedes 1/4–1/2 inch from bones and internal is ~198–203°F.
• 7. Rest 15 minutes, slice between bones, and serve with pickles, onion, and white bread.

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Why You’ll Love This Recipe

• Classic Central Texas simplicity: just salt, pepper, post oak, and time.
• Deep peppery bark with a clean smoke profile and a tender, juicy bite.
• Approachable method for any smoker style: offset, kettle, pellet, or ceramic.
• Restaurant-style serving with white bread, pickles, and raw onion.

Grocery List

• Produce: 1 large yellow onion (for serving), optional fresh jalapeños
• Dairy: None
• Pantry: Pork spare ribs, coarse kosher salt, 16-mesh black pepper, yellow mustard (optional), apple cider vinegar, dill pickle chips, white sandwich bread, Worcestershire sauce (optional), water, post oak wood

Full Ingredients

Ribs & Rub

• 2 racks pork spare ribs, 3 to 3.5 lb each
• 1/4 cup coarse kosher salt (Morton; 4 tbsp, ~60 g) or 6 tbsp Diamond Crystal
• 1/4 cup 16-mesh coarse-ground black pepper (about 28 g)
• 2 tbsp yellow mustard, optional binder

Spritz

• 1 cup water
• 1/2 cup apple cider vinegar
• 1 tsp Worcestershire sauce, optional

Fuel & Smoke

• Post oak wood: 4–6 fist-sized chunks (for charcoal/ceramic) or 2–3 splits (for offset)

For Serving

• 1 loaf soft white sandwich bread
• 1 jar dill pickle chips or spears
• 1 large yellow onion, peeled and sliced into wedges or rings
• Optional: fresh jalapeños, sliced

Step-by-Step Instructions

Step 1: Trim and remove the membrane

Place ribs meat-side down. Slide a butter knife under the membrane (silver skin) at a rib bone edge, grip with a paper towel, and pull it off in one sheet. Square ragged edges and thin excessive flaps for even cooking. Pat dry thoroughly.

Step 2: Mix and apply the salt-and-pepper rub

Combine 1/4 cup kosher salt and 1/4 cup 16-mesh black pepper. Lightly coat ribs with mustard if using, then season generously and evenly on all sides, including the edges. Let the seasoned ribs rest at room temperature for 30 minutes so the salt begins to draw in and the surface turns tacky.

Step 3: Preheat the smoker to 275°F with post oak

Set up your smoker for steady indirect heat at 275°F. Add a water pan (filled halfway) to promote a moist environment. Use post oak for smoke. Aim for clean, thin blue smoke—white billowy smoke will taste acrid. Plan to maintain 265–285°F throughout the cook.

Step 4: Start the cook—build the bark

Place ribs bone-side down, thicker ends toward hotter zones. Close the lid and do not open for the first 2 hours; this helps bark formation. Keep vents adjusted so the smoke stays clean and the temperature stable.

Step 5: Spritz and rotate for even color

Mix the spritz: 1 cup water, 1/2 cup apple cider vinegar, and 1 tsp Worcestershire (optional). After 2 hours, spritz lightly to moisten the surface and encourage a deep mahogany bark. Continue spritzing every 45 minutes and rotate racks as needed for even color. Avoid soaking the ribs—use a fine mist.

Step 6: Cook until bend-tender

At 5.5 to 6.5 hours, begin checking doneness. Signs: bark is set and peppery, meat has receded 1/4–1/2 inch from bone tips, and the slab bends easily when lifted with tongs, showing light cracking on the surface. Internal temperature near the thickest meat between bones should read about 198–203°F, but tenderness rules over temp. Do not wrap if you want a firm, peppery bark.

Step 7: Rest, slice, and serve

Pull ribs from the smoker and rest, tented loosely with butcher paper or foil, for 15 minutes. For best presentation, flip meat-side down and slice between bones with a long sharp knife. Serve warm with sliced white bread, dill pickles, onion wedges or rings, and optional jalapeños. No sauce needed—the bark is the star.

Pro Tips

• Use 16-mesh black pepper for an authentic Central Texas bark; it’s coarse enough to pop but fine enough to adhere.
• Salt brand matters: 4 tbsp Morton ≈ 6 tbsp Diamond Crystal. Weighing salt (about 60 g) keeps seasoning consistent.
• Clean smoke equals great flavor. Preheat until the heavy white smoke fades to thin blue before adding ribs.
• Skip wrapping to preserve a crisp, peppery bark. If your pit runs dry, increase spritz frequency slightly rather than wrapping.
• Mind the hot spots. Rotate racks as needed and keep thicker ends toward the heat for even cooking.

Variations

• Paper boat: At the 4-hour mark, set ribs in a shallow “boat” of unwaxed butcher paper to speed rendering while protecting the underside. Keep the top exposed for bark.
• Pellet grill: Run at 265–275°F on oak pellets. Add a small smoke tube with post oak pellets during the first 2 hours for a stronger smoke profile.
• Baby backs or St. Louis cut: Use the same seasoning and temp; reduce total cook time to about 4.5–5.5 hours for baby backs, 5–6 hours for St. Louis cut.

Storage & Make-Ahead

Refrigerate cooled ribs in an airtight container up to 4 days. For best leftovers, leave slabs whole and slice as needed. Reheat covered at 275°F with a splash of water or broth until 150–160°F inside (about 25–35 minutes); uncover the last 5 minutes to refresh bark. Freeze tightly wrapped up to 2 months; thaw overnight in the fridge and reheat as above. To hold finished ribs for serving, wrap loosely in butcher paper and rest in a 150–160°F oven or insulated cooler for up to 1 hour.

Nutrition (per serving)

Approximate for 1/8 of recipe: 520 calories; 30 g protein; 41 g fat; 1 g carbs; 0 g fiber; 930 mg sodium. Values will vary with rib size and exact seasoning used.