is Texas style ribs a thing?

[Finster]

I'm talking with my son last night about the brisket style tri tip I did for the Bonesy cook.
I said I think it's the best thing I ever made on the smoker.
My son says I made some ribs not too long ago that he thought were better.
He said they had a lot of sugar, and he thinks I may have used butter when I wrapped them.
For the life of me, I can't remember this at all. I showed him the recipe for Memphis Dust, and asked if he thought that might be it. He says he thinks it was a "Texas Style" 🤷♂️.

Anyway...Is Texas style a thing for ribs?
Anyone add butter when they wrap?

I really do think it was just the Memphis dust that I used because it does have a pretty sweet profile, but maybe I did add some butter based on some video or something that I saw, but just have no idea...

CRS really does suck sometimes..

[Jerod Broussard]

I'm guessing black pepper and not much else.

Butter sounds competition-ish.

[barelfly]

That was my thought - Texas style being Dalmatian rub only?

[CaptainMike]

That seems to be the prevalent style of the places I've been to, with a sauce or two or three on the side. Maybe a dash of garlic powder as well.

[smokin fool]

That woulda been my guess also, course black pepper and kosher salt.
Then there's Ontario style ribs....toss any old piece a tasteless crap on the plate, name it BBQ and charge $30 for it.

[N227GB]

I just put a slab of Memphis Dust-prepped BBs in the fridge while I prepare the grill. Next, I plan to mop with the Lexington dip sauce from the free side. So here I like to be heavy on a vinegar profile. My alternate sauce is often Huskee Orange-Jalapeno BBQ Shawsh

, which contains fresh OJ. So, all those States are a ways from TX.

Butter would not help with ribs due to the high fat, so I like a vinegar / acidic sauce to cut it.

I have used ghee (clarified butter) to paint my steaks after dry brining instead of rendered tallow for a while now.

[Huskee]

Thanks for the shout out!

[tstalafuse]

Texas style is predominately just salt/pepper cooked over white/post oak for both beef and ribs, but Texas is a big state so different areas have have different tastes. I grew up in west Texas and if wasn't cooked over mesquite you was a foreigner and we should get a rope. As best as I can determine, Johnny Trigg (east Texas) popularized the use of butter and brown sugar over ribs because that is how KCBS judges wanted the taste profile for pork. Central Texas and south Texas each have a different profile as well.

[Smoked Transistors]

I always butter bast my spareribs (any ribs) after the first hour then use a high quality Apple juiceevery 30 minutes till wrapping if not using any water pan. Keeps them moist for sure. Yesterday i got fancy when wrapping 6 rack of spares ribs by adding a tad more rib rub, dehydrated minced onion, brown sugar, melted butter, honey, apple juice.

Baby Back Maniac last year posted a Texas Style Ribs (salt and pepper) with a simple syrup video that i tied and really liked for it's simplicity a just a touch of sweetness.

[Rob whatever]

I also think it means the full spare ribs with a little trimming vs. St Loius cut ribs.

rob

[efincoop]

If Texas style is just salt & pepper, then yes, those are some of my favorites. I have tried the simple syrup glaze mentioned by Smoked Transistors above, but lately have been using bourbon honey I get at our local farmers market.

Below are 2 half racks I did for the Mr. Bones Memorial cook. Both were salt & pepper only. One was glazed with the bourbon honey, the other was not.

Jeremy Yoder (Mad Scientist BBQ) has a theory that using just salt & pepper exposes more of the meat's surface to smoke and provides a more smoke forward flavor over ribs with rubs that have lots of finely ground ingredients that create a barrier.

I'm not sure of the reason, I just know I'm a big fan of salt & pepper ribs

[Finster]

Those look really good

[58limited]

Texas style ribs are usually dry rubbed only, not sauced; savory, not sweet. However, this can vary by region and in the past decades some pitmasters have started saucing (Franklin's for one). Seasonings can be S&P only but lots of places use paprika, garlic and onion powder, etc.

[Michael_in_TX]

In addition to just being salt and pepper, Texas-style also can refer to cooking the whole spare ribs rather than cutting them down to St. Louis cut.

Here are my Texas-style ribs from Saturday.....whole spares (just the chime bone cut off and a little trimming) and rubbed with just kosher salt and 16-mesh black pepper. (Love the bark a copious amount of pepper gives!) I do sauce mine, but just slightly at the end. Love the sheen it gives.

Truth be told, I actually kinda prefer a "least aggressive" St. Louis cut. It keeps the ribs a more even thickness and you're not eating around bits of cartilage. Saving the rib tips for stir-fries may be the way I go from now on.

[Rob whatever]

Here’s some.

[TripleB]

Wow! That is a nice rack of ribs. Not much shrinkage, nice crust.

[Starsky]

I've seen butter used in competition

[HawkerXP]

Texas Style to me means you've put a Cowboy sticker on your PBC!

[Uncle Bob]

BTW, CRS ain't all bad. You'll frequently meet strangers who already know your name.

[Texas Larry]

I’ve seen that the YouTube feed. Somehow recently anything with S&P has become “Texas style”. Could be cauliflower. As a septuagenarian Texan I have no idea why this is so except for social media crapola.