Texas Pork Ribs

Mmmm, they are out of this world. That cayenne and black pepper -- it gives it a lot of kick! I think you're gonna love it!

Recipe from Smithfield
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  • 1 rack Smithfield St. Louis Style Pork Spareribs or Baby Back Ribs
  • Rib Rub
Rib Rub
  • 2 tablespoons finely ground black pepper
  • 1 tablespoon paprika
  • 1 1/2 teaspoons celery salt
  • 1 tablespoon ground oregano
  • 1/2 teaspoon cayenne pepper

Preheat a BBQ pit or an oven to 250 degrees F.
Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side down, and roast for about 3 hours.
About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
Cook's Note:
If you don't have the time to cook the ribs for 3 hours, you can parboil them for 45 minutes to an hour. Parboil them until they are tender and the meat is ready to come off the bone and then put them in the oven for the last few minutes to dry them out.
Serving Suggestions
These great tasting ribs are good any time of year. They go great with corn on the cob, cole slaw, and corn muffins.
Rib Rub
Combine all ingredients.
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