Texas Style Barbecue Ribs
These Texas style ribs get their character from a vinegar and honey mop that is sprayed on all through the cook. St. Louis cut slabs rest overnight under a heavy rub of smoked paprika, Old Bay, rosemary and thyme, then go into a hickory smoker at 225°F. A short blast on a hot grill browns the edges, and a final toss in mop keeps each rib glossy and tangy.
Instructions
Make the mop first. The source does not say which ingredients belong to it, but the liquid ones are the natural fit: the cider vinegar, honey, Worcestershire sauce and a first portion of cayenne, with the brown sugar as the likely sweetener. Stir them together and pour into a spray bottle.
Combine the remaining spices and herbs into a dry rub. Massage it well into both slabs of ribs, then refrigerate them overnight.
The next day, put hickory chunks in the firebox of your smoker and bring it up to 225°F.
Set the ribs in the smoker and cook them, spraying with the mop often so the surface stays moist and picks up flavor.
Move the ribs to a hot grill and cook on high, turning often. Spray the side that was just grilled each time you turn, and continue until both sides are well browned.
Take the ribs off the heat and let them rest for 7 minutes.
Cut the slabs into single-rib portions and drop them into a large stainless steel bowl. Pour in about ½ cup of the mop, toss to coat, and serve warm.
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