This hot and fast ribs Texas-style recipe is something that you should need to learn if you love ribs like me.
It is one of the best hot and fast smoker recipes making it simple, easy and cooks quickly compared to other smoked recipes.
Texas-style ribs are one of my favorite recipes to cook. It has that bit of spice that I love with my food and smoking means that the rack of ribs will become tender, almost fall-off-the-bone.
I like how simple this recipe is as it only uses a few ingredients.
You can do this for any meal of the day as you do not need to go grocery shopping for a whole day to get the ingredients.
For this recipe, I used a Big Green Egg grill but you can use any grill for the recipe.
I find it easier to smoke ribs in a BGE because it locks in the heat pretty well when cooking.
You can use any Kamado grill or other grill to make this recipe.
If you have a simple charcoal grill, that will suffice but make sure that you have a grill cover to keep the smoke inside the grill as the ribs cook and absorb the flavors from the smoke.
So get your grill ready as we dive into this amazingly hot and fast recipe that you can cook for large gatherings or just a simple yet full meal with the family on any day of the week.
P.S.I think it would be interesting to see how different grills cook this hot and fast ribs recipe, so do leave your feedback in the comments.
Hot And Fast Ribs Texas-style Recipe
1 rack of spare ribs
1 tablespoon of mustard
1 tablespoon each of salt and black pepper
1 teaspoon of paprika
For The Grill
About three to four pieces of wood chunks
Charcoal for fuel
Step 1: Soak The Wood Chunks
An hour before you cook, soak the wood chunks in a bucket with water.
Adding apple cider into the mix will also make the wood emit more flavors from the smoke it produces later on.
I would usually use applewood chips with this recipe, but I figured it can be better with hardwoods.
Hardwood can develop thicker smoke and it can put more of that BBQ flavor to the ribs.
So it depends on your preference whether you want a strong smoky flavor on the ribs or not.
Step 2: Prepare The Ribs
If your spare ribs are frozen, get them out of the freezer an hour before cooking.
Ensure that they thaw properly and then once they are soft enough, rinse them with cold water.
Pat them dry with paper towels and then start trimming off the excess fats.
Make sure to leave some patches of fat caps on the ribs so that the ribs will remain juicy and tender while cooking.
Place the ribs on a plate and then mix the paprika, salt, and pepper in a bowl.
Rub the mustard all over the spare ribs before sprinkling the rub mixture over the ribs for the seasoning process.
The mustard will help the dry seasonings stick to the meat.
Allow the spare ribs to rest at room temperature while you are also waiting for the wood chips or wood chunks to soak in the water.
Step 3: Preheat The Grill
If you are also using the Big Green Egg Kamado grill, it is easy to divide the firebox into two.
If not, make sure that you only place the coals on one side of the firebox and put a divider in it.
This sets up the grill to two-zone cooking which means that one side will be colder than the other.
Light up the charcoal and then drain the water from the bucket of wood chips.
Place three wood chips on top of the lit charcoals and then close the lid of the grill. Set the temperature to 350 degrees Fahrenheit.
This may seem too hot but it will cook the ribs just right.
At 350 degrees Fahrenheit, the ribs will cook quicker than usual but it is still low enough.
It does not sear the ribs right away and as it will still slowly cook the ribs just enough not to burn them.
Step 4: Smoke The Ribs
Now that you have prepared your Texas-style ribs, place them on the colder side of the grill.
Close the grill lid and allow it to cook for at least 3 hours before you remove the ribs.
You can get a bottle of apple cider vinegar or lemon juice and then spray the ribs every 30 minutes.
This is the only reason why you should open the grill while smoking the ribs.
Insert a meat probe into the thickest part of the ribs and then let it measure the internal temperature of the ribs.
It should reach an internal temperature of at least 200 degrees Fahrenheit.
Tip: You can test if the ribs are done even without measuring the internal temperature.
Get your tongs and then grab the rack of ribs up to the middle, the ribs are ready if they bend.
If the bones are sticking out or the meat has a crack on the point where it bends, then the ribs are ready. Let the ribs rest for at least 10 minutes before slicing and separating each bone.
Are Ribs Done At 180 Degrees?
It seems like 200 degrees Fahrenheit is high for cooking meat but trust me, it should be at that temperature that the ribs are in perfect tenderness where it can almost melt in your mouth.
Ribs do not cook that great at 180 degrees Fahrenheit as the collagen, and the fats inside them do not melt properly. This is why the ribs look dry and tough with this internal temperature.
Whether it is this recipe or any other ribs recipe, I usually smoke them at around 200 degrees Fahrenheit.
You can try at higher temperatures, but I never went lower than this.
Cooking the ribs further will help them melt the collagen and fats in between the meat which means that as they melt, the ribs become juicier and more tender.
What Temp Do Ribs Fall Off The Bone?
Ribs usually cook once they reach an internal temperature of 145 degrees Fahrenheit. This means the ribs are safe to eat as the bacteria are killed at this temperature.
However, the texture will not be as soft as your steaks. You need to cook the ribs further to melt the fats and collagen between the meat and make the ribs have a fall-off-the-bone texture.
Ribs fall off the bone at an internal temperature of 190 to 205 degrees Fahrenheit.
That is why even this process of making ribs takes around 3 hours to complete.
I love to cook ribs this way; you should try this if you haven’t.
The results are so great that you will get addicted and make these hot and fast texas style ribs again.
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