How To Smoke Pork Ribs Texas Style

Comment from BayshoreFineRider
Time: July 7, 2009, 1:36 am

Yes. I use pork …
Yes. I use pork spare ribs. You can also do baby backs and beef ribs. Same method but cooking times may very. It also doesn’t hurt to add a cup of water in the pan with the ribs before placing on the pit.

Comment from dogpumperguru
Time: July 7, 2009, 1:36 am

Love your video’s. …
Love your video’s. Have a couple of questions for you though. 1. - I just got a new smoker yesterday and was wondering if you had any tips on how to season it. 2 - Did you turn those ribs at all while cooking them? Thanks.

Comment from BayshoreFineRider
Time: July 7, 2009, 1:36 am

Do a dry run (no …
Do a dry run (no meat) for about 8-12 hours. Start with high heat for about an hour or two and then bring the heat down and concentrate on getting the most smoke you can out of the wood. Remember, burning wood produces more heat than smoke. See if you can maintain 212-225 degrees with a steady smoke for 4-6 hours. Now do it again with meat this time!

I only turn any meat one time. Ribs about an hour before done and brisket about two hours before done. Whole chickens I don’t turn at all.

Comment from xTAKEEx
Time: July 7, 2009, 1:36 am

wow i love the way …
wow i love the way you built that smoker, those ribs look just great i plan to smoke 1 or 2 slabs of spare ribs and baby back ribs for my dad for fathers day. this will be my 2nd try for smokiing ribs, my 1st try with sapre ribs came out pretty good and i plan to keep on smokin meats yearly around,,thanx for the how to’s……

Comment from AllThoseYesterdays
Time: July 7, 2009, 1:36 am

propane is …
propane is blasphemy.

Comment from kornmart
Time: July 7, 2009, 1:36 am

Wow, now THAT is a …
Wow, now THAT is a smoker!!!! Very nice process on video!!! Definitely inspired me to look into building my own!

Comment from BayshoreFineRider
Time: July 7, 2009, 1:36 am

propane is a blast …
propane is a blast for me too! Thanks for the well thought out comment! Got any video’s to share?

Comment from sbarudzija
Time: July 7, 2009, 1:36 am

im 19 kind of a …
im 19 kind of a novice. but i live in seabrook texas. do you use spare ribs or what?

Comment from BayshoreFineRider
Time: July 7, 2009, 1:36 am

I use different …
I use different types. You can get a simple bulk brisket rub or seasoning salt made by BADIA at your local grocery store which can be used on anything. Some of my favorites on smaller pieces of meat like chicken are Dan and Bucks dry rubs (different flavors) and Bad Byrons Butt Rub is excellent for seasoning bacon and other pork meats. I try to stay away from rubs with MSG and too much sugar.

Comment from frekijsimpson
Time: July 7, 2009, 1:36 am

Are there any homes …
Are there any homes for sale next door to you?? hahaha

Great Video!! I’m working on mastering smoked pork ribs.. I like to refer to it as “neighbor torture” when I smoke - lol

Thanks for posting your Super Smoker Skills video!!!!

Comment from BayshoreFineRider
Time: July 7, 2009, 1:36 am

Thanks for your …
Thanks for your comment! Smoked pork ribs are one of my favorite meals. They are so easy to prepare and smoke and the taste is incredible!

Comment from karatjeter
Time: July 7, 2009, 1:36 am

what kind of dry …
what kind of dry rub do you use?

Comment from beerbrewer737
Time: July 7, 2009, 1:36 am

Now THAT’s a smoker …
Now THAT’s a smoker! Next time you smoke let me know I’ll be right over and help you eat, cleanup and eat….

Comment from theartwarrior
Time: July 7, 2009, 1:36 am

you are the hardest …
you are the hardest dude ever. i wanna be just like you some day.

Comment from drake1362
Time: July 7, 2009, 1:36 am

wow,,nice grill,, …
wow,,nice grill,,looking for a son..lol,,,thanks for the great video

Comment from Semicton
Time: July 7, 2009, 1:36 am

coolest smoker ever
coolest smoker ever

Comment from jeff4704
Time: July 7, 2009, 1:36 am

try adding cherry, …
try adding cherry, apple, and hickory wood. the hickory i use for my basic wood to smoke and then just add a mixture of cherry and apple to it during the process! those 3 blend so well together! also i dont like to be able to pull the bone out, i know some people like ribs to fall off of the bone but that is a lil “over cooked” if you will. the meat should slide back on the bone for sure!

Comment from minarovich
Time: July 7, 2009, 1:36 am

This guy kicks .
This guy kicks .

Comment from shazbot256
Time: July 7, 2009, 1:36 am

Washing removes the …
Washing removes the protein solution the meat is packed in.

Comment from melvinhartwinkle
Time: July 7, 2009, 1:36 am

Nice cooker!
Nice cooker!

Comment from melvinhartwinkle
Time: July 7, 2009, 1:36 am

Washing it isn’t …
Washing it isn’t nessesary, heat kills all bacteria. Hope this helps!

Comment from FNOZMAN
Time: July 7, 2009, 1:36 am

Good looking! I …
Good looking! I have mastered BUTTS, still working on ribs. Many folks grille for a short after……(RIBS)!

Comment from bluehorse888
Time: July 7, 2009, 1:36 am

thankyou!
thankyou!

Comment from seahunt2001
Time: July 7, 2009, 1:36 am

I’m going to cook …
I’m going to cook ribs for the first time today before the Super Bowl. This video is some good information. By the way, I wish this guy was my neighbor ! I bet he has the whole neighborhood smellin’ good !