It’s Food Friday over at Expat in Germany, so I decided to introduce you to the best ribs I’ve ever had. To understand just how good they are, I need to tell you something first. I don’t even like ribs! I always thought they were somewhat difficult to eat and not worth the hassle. So many BBQ places here in Texas sell them and since Marco loves all kinds of ribs, I got to try quite a few different versions over the years. And… I never liked any of them enough to substitute an order of ribs for some of my favorites: smoked sausage or even smoked turkey – both of course smothered in BBQ sauce. So, when one of Marco’s friends from Texas came over one afternoon this summer and they made ribs for us I was a little scared. They didn’t even grill anything else! And I didn’t like ribs…. well, I shouldn’t have worried. They were delicious! So delicious in fact that Marco got the recipe and has made them many times since then for friends who visit us in our backyard. And guess what… everybody has raved about them and Marco has been declared an honorary Texan by some 
So, without further ado, let me share the best Texas smoked ribs recipe ever. All you need is a grill that has a little smoker, coals and mesquite wood, baby back pork ribs, some butter and your favorite dry rub:
- Start by preparing your smoker with some hot coals and mesquite wood that has been soaked in water.
- While the grill is heating up, use your favorite dry rub and give your baby back pork ribs some love.
- Then, put them uncovered on the barbecue which should have reached a temperature of 225° F by now.
- Let them sear in for an hour.
- Then, remove them from the grill and wrap them in aluminum foil with two chunks of butter (a good two tablespoons or so).
- Place them back on the grill and keep them there for the next 3 hours at a temperature not to exceed 225° F. (I know, three hours! But it’ll be worth it! Enjoy your favorite beverage with friends in the meantime . Or prepare a whole bunch of sides.)
- Remove, unwrap, and enjoy! They’ll be fall-off-the-bone-good at this point!
Try them and I think you’ll prefer them over the restaurant ones any day! Turns out, for great ribs you don’t need all the sauces they smother them in. Go figure! Hungry yet? No? Then check out the pictures below
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Can almost smell them – and they sure look nice:)
Italian Notes recently posted..What If Italy Lost Its Beauty?
Thanks! Writing this post actually made me hungry for ribs again
I saw the link to this post on my site – and just ad to check out the recipe. my mouth is watering as I look at the photos.Yummy.
PS I’ve never added butter to mine -w ill have to try.
Leigh recently posted..Sipping Sangria in Spain
Yes, try butter
Butter makes everything better 
There are some great rib recipes out there from different regions. St. Louis Ribs are different from Texas which are different from Kansas City, Memphis, North Carolina, etc. The problem I’ve always had is that they’re a lot of work for a (comparatively) small payoff. Better a pork butt, I’ve always thought.
Cheers.
R. Sherman recently posted..Further To The Last Post . . .
I think I need to take Marco on a rib tour
But you’re right. Ribs require a lot of TLC…. not hard, but very time-intense.I think it works well in a setting when you can hang out with friends while preparing them. Care to share a recipe for pork but? Never had that! 
Get one de-boned and rolled. Use a dry rub and let stand in the fridge for a couple of hours. I use a mixture of chili powder, seasoned salt, onion powder, garlic powder and black pepper in whatever proportions you like. Smoke over low heat until it’s about 150 degrees. Sauce it if you like. I like it both with and without sauce. Let rest 15 minutes and either slice or shred.
Cheers.
R. Sherman recently posted..Further To The Last Post . . .
Thanks for sharing! That sounds really good! How long does it take until it’s about 150 degrees? And how low does the heat you smoke it in need to be?
As to temperature, I never use a thermometer. I just highball it. Probably around 200 or so. Time varies on the size of the roast but usually a couple of hours. I test every hour or so.
Cheers.
R. Sherman recently posted..Further To The Last Post . . .
Haha! You’re a pro if you don’t even need the actual temperature
I am going to try these- look so great. But on the day you posted it was -26 in Calgary, so may have to wait a bit!!!
Sue recently posted..Missing snow days in my new city
That is COLD! It’s getting to cold here as well (even though it’s often still in the 60s or 70s – Fahrenheit that is). Gotta wait until spring I guess
I like ribs occasionally but have never made them, but these look delicious and relatively easy to make as well.
Laurel recently posted..5 Fun Things to Do in Ulm, Germany
Give them a try next summer – they really are pretty easy. Just take a little time.