Do you ever wish ribs were as easy to smoke as they are to chow down on..? I’ve always loved eating ribs, but never been able to master the complex ART of preparing them. My hubsand’s Uncle, Rex Tackett, has taught us how to conquer this fool proof, scrumptious rib recipe that impresses even the snobbiest of barbecue connoisseurs. This is an award winning recipe, placing top 5 in several barbecue competitions in the State of Texas. And that’s why we call ‘em “Rex’s Ribs”…

If you’re new to barbecuing, remember patience is key. Enjoy the smoking process just as much as you enjoy eating. Grab a cold beer or two, and make a day of it.

Ingredients
For Rex’s rub – yields enough rub for 3 racks of ribs. If you are cooking less than 3 racks, simply save the leftover rub in airtight container. 

  • ¼ cup of coarse salt
  • ¼ cup of packed dark brown sugar
  • ¼ cup of paprika 
  • 3 tablespoons fresh ground black pepper
  • 3 tablespoons garlic powder
  • 2 tablespoons of dried onion flakes 
  • 1 tablespoon of cayenne pepper 
  • ½ teaspoon of celery seed

For the ribs:

  • 1-3 racks of Saint Louis Style Pork Ribs
  • Saran or other cellophane wrap 
  • Wax free butcher paper
  • For Rex’s sauce:
  • 2 cups Whataburger Spicy Ketchup (use regular if you prefer mild sauce)
  • 1 tablespoon Siracha
  • 1 cup water 
  • ½ cup white wine or apple cider vinegar 
  • ½ a lemon, juiced
  • 6 tablespoons brown sugar
  • 5 tablespoons white sugar
  • 1.5 teaspoons fresh ground pepper
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons dry mustard powder
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon light corn syrup 
Directions for sauce –

This sauce is a game changer, it really pulls the ribs together. So spend the few minutes and prepare this rather than reaching for the store bought stuff from the fridge…

Combine all ingredients in a medium saucepan and bring to a boil. Stir to avoid sticking and reduce heat to low. Let simmer for 2 to 3 hours, uncovered, while the ribs smoke!

Directions for ribs: 

 

  1. Rub ribs generously with Rex’s rub. Remember, the seasoning mixture is for 3 racks of ribs, so adjust accordingly.
  2. Tightly rap each rack separately in cellophane wrap and place in refrigerator overnight. Be sure to wrap thoroughly so they don’t leak.
  3. Light a fire in an offset smoker and preheat to 275-290 degrees. Our favorite wood is mesquite, but most any wood will suffice.
  4. Unwrap ribs from cellophane and place ribs on smoker bone side down. Make sure to maintain a constant temp throughout the cook.
  5. After about 2.5-3 hours, or when the meat is pulling back off the bone, remove from smoker and quickly wrap in wax free butchers paper. Be sure that when you place the ribs back on the smoker they are bone side down.
  6. Place back on the smoker and cook at same temp for about an hour.
  7. Pull ribs, place in a cooler to rest for about 30 minutes still wrapped in butcher paper. Remove from cooler and cut ribs on cutting board.
  8. Serve with sauce on the side for dipping! 
  9. Garnish with your favorite BBQ sides, sliced red onion and a spicy Serrano Pepper

Matti Tackett

Associate at Texas Ranch Sales, LLC

Matti has been an avid huntress from an early age and has recently become involved in the cattle industry. As a matter of fact, she co-hosts, with her dad, the national award-winning television hunting series “The High Road with Keith Warren.” She has been a spokesperson for the National Rifle Association and has worked with their Institute for Legislative Action.  If Matti’s not working hard to fulfill her clients’ ranch dreams, she’s probably out hunting somewhere.