Texas Pork Ribs Food

TEXAS PORK RIBS

Steps:

• Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
• Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
• Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
• Preheat grill for medium-low heat.
• When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

TEXAS STYLE RIBS RECIPE

Steps:

• Prepare Smoker for indirect cooking at 275⁰.
• Remove ribs from packaging, trim excess fat and remove membrane from bone side.
• Combine Salt and Black Pepper in a bowl and pour into a shaker bottle.
• Season ribs liberally on both sides with salt/pepper mixture.
• Place ribs on smoker and add pecan wood chunks to the fire for smoke.
• Mix Water and Apple Cider Vinegar in a spray bottle.
• Spritz ribs every 45 minutes.
• After 2.5 hours remove ribs from smoker, spritz with vinegar mixture and wrap in aluminum foil.
• Return ribs to smoker and continue to cook for approximately 2 hours. (Check ribs for doneness after 1 hour and every 15 minutes after. Once desired tenderness is reached pull of smoker)
• Rest ribs for 15 minutes and serve.

TEXAS BBQ RIBS

Steps:

• Prepare barbeque smoker with hickory or pecan wood.
• If you use briquets and woodchips, soak the chips in water.
• Rub ribs with dry rub and let set for one hour before starting to smoke.
• Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
• Wrap ribs in foil, cover meat generously with brown sugar and honey.
• Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.

BEST BBQ RUB IN TEXAS

Steps:

• In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

SOUS VIDE BARBECUE PORK RIBS RECIPE

Steps:

• To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, meat-side up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.
• To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, meat-side up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.

TEXAS BBQ RIBS

Steps:

• Place ribs in a large greased or oiled pan.
• Place one lemon slice over each rib.
• Sprinkle chopped onions over top of all.
• Bake for about 30 minutes at 350°.
• If there is a lot of grease, pour off.
• Pour BBQ sauce over top of ribs and bake an additional 1 ½ to 2 hours.
• (I usually bake about 2 ½ hours longer).
• Baste with sauce every 15 minutes.
• If sauce thickens too much add a little hot water, to prevent ribs from browning too much.
• Cover with foil the last 30 minutes of baking if ribs are getting too dark.
• Mix ingredients and simmer for 15 minutes on top of stove.

TEXAS PORK RIBS

Steps:

• To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
• Preheat a BBQ pit or an oven to 250 degrees F.
• Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.

21 TEXAS ROADHOUSE COPYCAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Make your favorite Texas Roadhouse recipes in the comfort of your home!

BAKED HONEY GLAZED PORK RIBS

Steps:

• Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
• Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
• Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
• Serve: Let the ribs rest for 5 to 10 minutes before serving.

TEXAS PORK RIBS

Steps:

• 1. Clean the ribs, and trim away any excess fat.
• 2. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan.
• 3. Cover, and refrigerate for at least 8 hours.
• 4. Preheat oven to 275 degrees F (135 degrees C).
• 5. Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
• 6. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat.
• 7. Cook onion in pan drippings until lightly browned and tender.
• 8. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
• 9. Preheat grill for medium-low heat.
• 10. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

TEXAS STYLE FALL OF THE BONE CROCK POT PORK RIBS

Steps:

• This recipe is so simple and easy and tastes so delicious. I use the cryovac Kansas City style pork rib slabs, but any style would work except boneless pork ribs. With those you would need some kind of rack in the bottom of your crock pot so they don't rest in the accumulation of fat and juices while cooking. Rub the rack of ribs with your favorite dry rub. If you don't have a favorite, you can make a quick dry rub with seasoned salt, pepper, paprika, chili powder, garlic powder and onion powder (or any combination of those). You can do a marinate over night, but I like the way the dry rubs taste. For easier clean up use a crock pot liner. Place the ribs in the crock standing on their side. No need to add any liquid. Cook on low for 8 or more hours, or on high for 5 hours. The ribs are done when you see them pulling away from the bone. Preheat the oven to 400 degrees. Remove the ribs carefully from the crockpot and place on a flat pan, meaty side up. Brush or pour on and spread BBQ sauce, as much or as little as you like. Cook in oven for 10-15 minutes, just long enough to carmelize the sugars in the sauce. Remove from oven, slice into servings. Serve with potato salad, ranch beans, pickles and onions. Yummy!