Barbecue is a way of life in Texas. From slow-smoked brisket to juicy pork ribs, Texans take their barbecue seriously, and seasoning plays a crucial role in achieving that perfect flavor. While there are many barbecue seasonings out there, the best seasoning for pork ribs in Texas is undoubtedly a special blend of spices that have been passed down through generations.
Texas-style barbecue is all about the meat. Ribs are no exception. The key to great pork ribs is a balance of flavors–sweet, savory, and spicy. The special seasoning used in Texas barbecue is a blend of paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. This combination of spices gives the meat a smoky, slightly sweet flavor, with just the right amount of heat.
Make Your Own Texas-style Pork Ribs
To make Texas-style pork ribs, you’ll need a smoker or grill, a rack of pork ribs, and of course, the special BBQ seasoning for pork ribs. Start by removing the membrane from the back of the ribs. This will help the seasoning penetrate the meat and make it more tender. Generously apply the seasoning to both sides of the ribs, making sure to rub it in well. Let the ribs sit for at least an hour to allow the flavors to soak in.
Next, it’s time to smoke the ribs. In Texas, mesquite wood is often used for smoking because it gives the meat a distinct, smoky flavor. If you can’t find mesquite wood, hickory or oak will work just as well. Smoke the ribs low and slow, at around 225-250 degrees Fahrenheit, for 3-4 hours. This will give the meat time to absorb the smoke and become tender.
Once the ribs are done, let them rest for at least 10-15 minutes before cutting into them. This will help the juices redistribute and keep the meat moist. Serve the ribs with your favorite sides, like coleslaw, baked beans, or mac and cheese.
Enjoy The Best Pork Ribs In A Texas BBQ Place
Eating Texas-style barbecue is a hands-on experience. You won’t find any fancy utensils or plates here. In Texas, you eat barbecue with your hands, and the messier, the better. Grab a stack of napkins and dig in. The tender, smoky meat will fall off the bone, and the seasoning will leave a lingering, spicy flavor in your mouth.
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