Texas Dry Ribs


– 1/3 cup ground black pepper
– 3 full slabs pork spareribs; St. Louis cut preferably 3 pounds each or less
– 2/3 cup mansion barbecue spice mix
– bowl of beer mop sauce for meat


Apply the pepper evenly over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200F and 220F until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hours. Every 30 minutes baste both sides and turn them over. Allow the slabs to sit 10 minutes before slicing them into individual ribs.

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