Texas BBQ RESTAURANT LEVEL Ribs

You don’t NEED to take the membrane off, and you don’t NEED to wrap them. What are your thoughts?

That's exactly how I smoke my ribs. Everyone who eats them say they're the best they've ever eaten. Full stamp of approval from this Texan.

I like the way you cooked those ribs. I go through phases where I really like a certain recipe, and then, I try something different. For my last few rib cooks, I have been smoking them with oak for about 3 hours at 225, and then I throw them on my gas grill for a few minutes on each side for a little bit of char flavor, and then I cut them up and put them in a crock pot with a little bit of Texas sauce for a couple of hours until they are the tenderness I am looking for. They turn out really great. I made the sauce you demonstrated in your last video, it is a solid Texas style sauce. Thanks for passing it on to us.

Great video, I love your style of presentation. The Bar A sauce is amazing! This is how i do mine with the exception of the simple syrup, definitely going to give that a try!

These look great! Thanks for sharing!

I started making them exactly like this with the sauce from your earlier video and they are the new family favorites. Thanks for the vid!

Those look fantastic! I watched the sauce video last week and was thinking it would be great on some ribs. I want to try this method.

East Texas here and spot on to how we do them here at our casa!!! Well done! Love your content!

I score the membrane as the baffle plate in my OK Joe makes short work of them and I enjoy the texture when cooked! Been following the Chud method of 2hrs, flip for 2hrs, flip again and spritz with maple/ACV for about an hour then wrapped with L&L Mustard BBQ for 30mins until ten-dah. Use a mix of Oak and Cherry for colour and flavour. If I am feeling indulgent take a leaf out of Mad Scientist’s book and brush on a little smoked pork lard before the wrap 👀

I have already made the sauce now this weekend I will be smoking some ribs, awesome sauce can’t wait to try it on these ribs

Great video mate-loved the timeline really useful and a great guide. Thank you.

Looks great! This is my preferred style of ribs at home. Easy to do for a crowd as well!

Great vid David. Loving the channel. Going to try this and your pork belly on my modified Oklahoma Joe offset. Can’t wait to try that sauce! Cheers from Sussex!

I reallllly gotta try make me some ribs. Only got a weber kettle, but not tried to make ribs yet!

Hello from San Antonio Tx, great content as always. Amazing looking ribs. I cook mine the exact same way and they sell amazingly during my pop ups. The only difference I flip mine over for about an hour to 1.5 hours during the cook so the membrane is extra toasty. Keep up the great work, be well.

In BBQ competitions, a fall off the bone rib is considered overcooked. The perfect rib bites off clean but doesn't fall off.

Goldees here in DFW is ranked #1 in Texas and they cook there's in a similar method. They even use sauce in the rest

Awesome looking ribs Dave, you nailed it!

I'm not a native Texan but have converted since moving here and love SPG, no wrap ribs. The problem is my friends want the fall of the bone. So I always end up making 2 or 3 racks. But screw them...I'm the cook!

Hey mate, enjoying the vids, thanks, im just getting into BBQ'ing and got myself a smoker, can you recommend anywhere to buy the Texan style rubs and sauces?, there's so much online, looks a bit of a mine field