Tyler’s Barbeque’s Smoked Ribs

Tyler’s Barbeque in Amarillo makes frequent appearances on Texas Monthly’s top BBQ lists, particularly for the spectacular pork ribs diners routinely call “the best part of their meal.” We were lucky enough to snag the recipe from the source and discover the surprising ingredient in the rub—granulated honey—that adds a complex dimension to its sweetness. Tyler’s Barbeque recommends the Prairie Fresh brand of pork ribs.

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Ingredients

Rib Rub

1 cup granulated sugar
1 cup brown sugar
1 cup granulated honey
½ cup seasoning salt such as Lawry’s brand
2 Tablespoons paprika
¼ cup ground black pepper
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper

Ribs

4 racks of pork spareribs (1½ to 2 pounds each) trimmed and membranes removed

Instructions

Make the rib rub

In a medium bowl, combine all ingredients and set aside.

Make the ribs

Preheat smoker to 250–275°. Aim for a very mild smoke—almost clear in color, if possible.
Rub a generous amount of the rub on the meat side of the ribs and let rest for 20 minutes to give the spices time to penetrate the meat.
Place the ribs in the smoker, keeping the heat between 250–275° for 1 to 1½ hours. Check the meat between the 3rd and 4th ribs. When this softens up, you should be able to pinch your fingers (wearing heat gloves), causing the bones to separate. This is how you will know they’re ready. If they are stiff and rubber-like, put them back in the smoker for 25 minutes and repeat until the ribs are at the desired tenderness. This could take up to 3½ hours. Pork ribs should have an internal temperature between 190° and 200°.
Place the ribs in a pan and cover with a lid. Let rest for 20 to 30 minutes to allow the juices to redistribute before slicing and serving.

Notes

Recipe and photo courtesy of Tyler’s Barbeque.

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