This recipe and video is all about our brand new seasoning, Texas Sugar. This is a versatile sweet, heat pork and poultry rub. The rub is sweet, but not overly sweet. In fact, it is less sugary than 6 of our current seasonings. Texas Sugar is just a catchy name that we always wanted to use! In this recipe we are going super simple with the cook to allow the rub to stand out. Prepare the Smoker Prepare your smoker to a temperature of with oak, mesquite, hickory or pecan.
Trim the ribs Remove the membrane from the bone side with a paper towel. Also remove any excess fat and the strip of meat off the back.. Round off the edges. This will keep the ends from burning. Season the ribs Apply an optional mustard binder if you choose. Apply Texas Sugar liberally to the bone side of the meat. Allow to adhere 15 - 30 minutes.
Smoke the ribs After the seasoning has adhered, place the ribs into the smoker bone side down. In this video , our goal is for a rib that is not fall off the bone.
We want to leave teeth marks on the ribs when we bite into them. Therefore, we are aiming for around degrees internally measured using our Instant Read Thermometer.
Spritz the ribs occasionally with apple cider vinegar. Since we are making Memphis Style Dry Ribs we are not saucing at the end.
