Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork ribs rubbed with a bold Texas-style spice blend, smoked low and slow, finished with a tangy barbecue glaze. This American-inspired barbecue recipe, ready in about 350 minutes, pairs pork ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 330 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp black pepper, 1 tbsp kosher salt, 1 tsp garlic powder, and 1 tsp onion powder. Remove membrane from 3 lbs baby back ribs and rub the spice mixture evenly over both sides.
  2. Step 2: Place ribs in smoker bone side down and smoke for 5 hours until tender and smoke ring is visible.
  3. Step 3: Meanwhile, mix 1 cup Rudy’s style BBQ sauce with 1/4 cup apple cider vinegar and 2 tbsp honey in a saucepan. Heat over medium heat, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 10 minutes.
  4. Step 4: During the last 30 minutes of smoking, brush the ribs generously with the tangy BBQ glaze every 10 minutes to build a sticky, flavorful crust. Remove ribs and let rest for 10 minutes before slicing and serving.

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