Texas BBQ Ribs

Ribs are tricky. I had to default to my friend Doug Pickering for this recipe, he is an excellent cook and makes the best ribs in the world. I have made these several times now, and I can assure you they will turn out perfect every time.

I used St. Louis Ribs from Central Market, mainly because I didn't know what the difference was between St. Louis and Baby Back. They were awesome - there was a little more meat to them and they were about $2/lb cheaper. You can make this recipe with either one.

Start by marinating the ribs in a dry rub made for pork/ribs/poultry - cover completely and marinate in aluminum foil (refrigerated) for at least 3 hours. The dry rub consists mainly of paprika, pepper, salt, and I like to add brown sugar.

Take the ribs out of the fridge and let them warm to room temperature.  Heat the grill to a very high temperature, about 450-500. Meanwhile, pre-heat the oven to 300 degrees.  When the grill is hot, take the ribs out of the foil and sear each side for about 5 minutes.

When the ribs are browned on each side, take them off the grill and wrap each slab in 2 layers of foil.  Place the ribs in the oven and set the timer for one hour.  I would recommend putting a grease-catcher on the rack below the ribs - they can be messy.

After one hour, baste the ribs with your favorite BBQ sauce. We found this one to be awesome:
Austin's Own Medium BBQ sauce - perfect combination of sweet and spicy. Brush the BBQ sauce on the ribs and return them to the oven for another hour. After two total hours of cooking, removing the ribs from the oven, and let sit for 30-45 minutes. This is an important step, so don't skip it.


Serve the ribs with additional BBQ sauce if you'd like, and enjoy! Thanks Doug! 


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