Sweet and Spicy Texas BBQ Ribs

These Texas BBQ ribs are the perfect blend of sweet and spicy for an easy cookout recipe that’s sure to wow your guests.

This post was originally sponsored by Collective Bias, Inc. and Smithfield in 2016.

Summertime means outdoor cooking. What better way to get outdoors than to grill supper? My husband’s secret Texas BBQ ribs recipe is a must-try for your summer barbecues. With a few tips, anyone can be a grillmaster and follow this recipe.

My husband and I always host a big party for Memorial Day. We grill the meat and our guests bring a potluck of side dishes. The best no-fail meat for a summer cookout is ribs.

When you use our secret rib rub paired with Smithfield Extra Tender Back Ribs, the result is a rack of sweet and spicy BBQ ribs that are juicy on the inside and have a nice bark on the outside.

Smithfield® ribs are free from added hormones and steroids. They’re extra tender and juicy, so even if you’re a rib grilling newbie, your supper is going to be fantastic. They’re also easy to find at your local Walmart. Head to the grocery department and find the fresh meat section. It’s usually on the outside perimeter.

How to make Texas BBQ ribs

Ingredients

• for the rub:
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons brown sugar
• 1 package Smithfield Extra Tender Back Ribs
• 2 tablespoons yellow mustard
• 1 bottle KC Masterpiece original barbecue sauce

Supplies

• charcoal
• chimney starter, optional
• wood chips – Find them in the grilling section.

Instructions

1. Make the dry rub

Start by mixing up the rib rub. Combine all 8 rub ingredients in a glass canning jar or empty spice shaker and shake to combine. I have several salt shaker lids that I’ve saved and use to turn my canning jars into shakers. This makes it easy to apply the rub.

2. Add the dry rub to the ribs

Rinse the ribs and pat them dry. Smithfield® ribs are hand-trimmed so you don’t need to do much prep work there. Trim any excess fat and remove the membrane from the back of the ribs if necessary. Place the ribs on a large baking sheet.

Slather the ribs in a thin layer of mustard – about 1 tablespoon on each side. This will help the rib rub stick really nicely. My husband just draws a yellow line down the middle of the ribs and then spreads it with a brush. Flip the ribs and coat the other side too.

Generously sprinkle the rib rub onto the ribs on both sides. Let them rest on the counter while you get the grill started. This should take about 20-30 minutes, but if you need longer, the ribs can be placed in the refrigerator.

3. Start the grill/smoker

Soak about 2 handfuls of wood chips in water. Meanwhile, start the charcoal on the grill. Using a chimney starter helps it get going faster, but it isn’t essential. Place the charcoal on one side of the grill and the soaked and drained wood chips on top of it.

If you have an electric smoker, you can use that instead of turning your grill into one.

4. Smoke the ribs

Place the ribs on the grill on the side opposite the charcoal/wood and let them smoke for 2 hours. The temperature should stay around 250 degrees Fahrenheit.

The ribs are ready when the meat starts to pull away from the bone. If they need extra time at this point, wrap the whole rack or ribs in foil and place it back over the charcoal for up to another hour.

5. Add the barbecue sauce

After 2-3 hours of smoking, brush the barbecue sauce over the ribs on both sides. Use the same technique as with the mustard: draw a line down the middle and then spread from there.

You want a generous coating, but not so much that it’s drippy. We used a little less than half of a 28-ounce bottle. Discard the foil if you used it.

Move the sauced ribs over the charcoal and let them cook for 15 minutes on each side. The sauce will thicken and caramelize, but don’t let it burn. At this point, the ribs are done!

My favorite part of these ribs is the smoky and spicy bark on the outside. This time, I served the ribs with homemade coleslaw and dinner rolls, but there are tons of tasty side recipes from Smithfield®. These are easy to cut – just slide your knife between the bones.

Printable recipe

Yield: Serves 6-8

Sweet & spicy Texas BBQ ribs

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Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Ingredients

• 1 package Smithfield Extra Tender Back Ribs
• 2 tablespoons yellow mustard
• 1 bottle KC Masterpiece original barbecue sauce

for the rub:

Toggle ingredient group

• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 tablespoons brown sugar

Instructions

1. Start by mixing up the rib rub. Combine all 8 rub ingredients in a glass canning jar or empty spice shaker and shake to combine.
2. Rinse the ribs and pat them dry. Trim any excess fat and remove the membrane from the back of the ribs if necessary. Place the ribs on a large baking sheet.
3. Slather the ribs in a thin layer of mustard - about 1 tablespoon on each side. This will help the rib rub stick really nicely. Hubby just draws a yellow line down the middle of the ribs and then spreads it with a brush. Flip the ribs and coat the other side too.
4. Generously sprinkle the rib rub onto the ribs on both sides. Let them rest on the counter while you get the grill started. This should take about 20-30 minutes, but if you need longer, the ribs can be placed in the refrigerator.
5. Soak about 2 handfuls of wood chips in water. Meanwhile, start the charcoal on the grill. Using a chimney starter helps it get going faster, but it isn't essential. Place the charcoal on one side of the grill and the soaked and drained wood chips on the other.
6. Place the ribs on the grill over the wood chips and let them smoke for 2 hours. The temperature should stay around 250 degrees Fahrenheit.
7. After an hour of smoking, brush the barbecue sauce over the ribs on both sides. Use the same technique as with the mustard: draw a line down the middle and then spread from there. You want a generous coating, but not so much that it's drippy. We used a little less than half of a 28-ounce bottle.
8. Move the sauced ribs over the charcoal and let them cook for another hour.
9. The ribs are ready when the meat starts to pull away from the bone. If they need extra time at this point, wrap the whole rack in foil and place it back over the charcoal for about another 20 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 917mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 3g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Texas Burger on the Grill
• Spring Grilled Pasta with Chicken & Asparagus
• Spicy Barbecue Chicken Pizza