Texas BBQ Pork Ribs - Barbeque Pork Ribs the Texas Way

BBQ is simply one of the most amazing foods found on the planet. Barbeque, regardless of how you spell it, is truly an unique item. Requiring very few ingredients and very little equipment, barbeque is a simple item to make, but to make bbq that falls off the bone and drips with delicious flavor requires some very special knowledge. One of my favorite bbq cuts is pork ribs. The combination of flavor and ease of cooking make it one of the best cuts of meat to barbeque. With seventy plus years of barbeque experience my grandfather is a true pit master and this article is an attempt at bringing all of his barbeque knowledge together in one place. I hope you enjoy the article and may your barbeque be moist, tender, and always delicious.

• The most important piece of equipment for barbequing is the pit. A grill will simply not work for bbq. A grill is for grilling and a pit is for barbeque. The key to a pit, and any pit will do, is that it has an attached fire pit. That connected fire pit allows the meat to cooked by the smoke and not by the flame. A flame is used for cooking steaks, but for bbq, smoke is the key.
• The next step in the process is selecting the wood. Many people talk about expensive cherry or apple wood, but the key to the wood is that it is well aged hard wood. The best in my experience is pecan wood. Try to get wood that has aged, after it has been cut, for one year. This allows the wood to fully dry and will help prevent flareups during the cooking process.
• The rub - The rub is an oft debated part of barbeque, but it should not be. The rub is where you can add your own personal flare. What do you like? Sweet, spicy, smoky, or something with a little tang? If you make your own just take your time and keep at it. If you buy a rub look for one that has a good red color and a variety of ingredients(that you can pronounce). The rub is incredibly important but it is incredibly personal, find one you like and go with it.
• Applying the rub - Take the ribs out of any packaging and wash to remove any excess liquids. Many people remove the silver skin on the back of the ribs, but I advise against it. The silver skin on pork ribs helps the ribs to retain moisture. Sprinkle the seasoning on the meat and use your fingers to rub it onto the meat. Make sure to have a liberal seasoning on both sides.
• Temp and time - The meat needs to be placed in the pit at approximately 260 degrees. The temperature needs to remain between 260 degrees and 300 degrees for 2.5 to 3 hours. As it nears the end the ribs will begin to build a "bark" and will begin to get tender. At this point it is a matter of personal taste. Cook it a little longer and the bone will pull out. If you like a little pull on your rib then take it off the pit at the 3 hour mark.
• Serving - Cut the ribs after they have rested for 20-25 minutes and serve alongside potato salad and beans or with a simple slice of bread. As for sauce, well if you have to have it, I recommend to dip it bite by delicious bite.

It is with great joy that I fire up the pit and I hope that these tips, tricks, and methodology will help you next time you fire up that pit. Happy barbequing!