Texas Style Ribs with Sam Houston BBQ Sauce
When I think about true Texas BBQ, I don’t think about frills or fancy garnish—I think about bold smoke, salt and pepper bark, and ribs that drip flavor. This recipe came together on a weekend cook when I was craving that Central Texas simplicity, but with a punch of fire and richness. We used our Revolution Barbecue Texas Beef BBQ Rub to bring that peppery punch and finished the ribs with a homemade Sam Houston BBQ Sauce—beef tallow-based and steeped in Lone Star pride. Oak or mesquite smoke, a spritz of Mexican Coke, and a deep rest in foil make this one of my favorite rib cooks yet.
Texas Style Ribs with Sam Houston BBQ Sauce—A Bold, Smoky Tribute to the Lone Star State
6
30 minutes
5 hours
880
American
Main Dish
These Texas-style ribs are seasoned with Revolution Barbecue Texas Beef BBQ Rub, kissed with oak or mesquite smoke, and wrapped with our Sam Houston BBQ Sauce—a recipe that harkens back to the founding days of Texas. Made with beef tallow and ancho chili, ingredients that would have been common in Sam Houston’s time, this sauce delivers a deep, rustic flavor that complements the simple seasoning on the ribs. Smoked low and slow, spritzed with Mexican Coke, and rested until tender, these ribs are a true Texas classic.
Ingredients
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- 3 St. Louis style pork spareribs, about 3 pounds each
- 2 tablespoons hot sauce, divided (we used Texas Pete’s)
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 1 teaspoon freshly ground black pepper
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- 1 bottle Mexican Coke (355 milliliters)
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
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- 3 tablespoons beef tallow
- 1/4 cup grated sweet onion
- 1 clove garlic, minced
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup lemon juice
- 2 tablespoons white vinegar
- 1 teaspoon hot pepper sauce (Texas Pete’s)
- 3/4 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons panela sugar (or piloncillo or turbinado sugar)
- 2 teaspoons paprika
- 1 1/2 teaspoons chili powder (use chile pequín, guajillo, or ancho)
- 1 tablespoon Colman’s dry mustard
- 1 tablespoon water
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1/3 cup Sam Houston BBQ Sauce
Directions
- Prepare the ribs: Remove the membrane from the back of each rack using a paper towel for grip. Rub 2 teaspoons of hot sauce over each rack. Season generously with Revolution Barbecue Texas Beef BBQ Rub and freshly ground black pepper.
- Preheat the smoker: Fire up your smoker to 250°F using oak or mesquite wood to bring that classic Texas smoke.
- Mix the spritz: In a compression sprayer, combine Mexican Coke, water, apple cider vinegar, and Worcestershire. Shake well and set aside.
- Smoke the ribs: Place ribs meat side up on the smoker. Spritz lightly and smoke for 2 hours, spritzing every 40 minutes. Flip ribs meat side down and smoke for another hour.
- Make the BBQ sauce: In a medium pot over medium-low heat, melt the beef tallow. Add the grated onion and sauté for 5 minutes, stirring often. Add garlic and cook for 1 more minute. Stir in ketchup, Worcestershire, lemon juice, vinegar, and hot sauce. Add sugar, paprika, and chile powder. In a small bowl, mix dry mustard with water to form a paste, then stir it into the sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, uncover, stir, cover again, and simmer another 10 minutes.
- Finish the ribs: Flip ribs back to meat side up, spritz again, and continue smoking for 1 more hour or until internal temp reaches 195°F.
- Wrap and rest: Tear 3 large sheets of heavy-duty foil. Spread 1/2 cup of Sam Houston BBQ Sauce on each. Place ribs meat side down on the sauce and wrap tightly. Rest in a dry cooler for 1 hour.
- Serve: Remove from foil, slice between the bones, and serve meat side up with additional Sam Houston BBQ Sauce on the side.
