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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork ribs rubbed with a bold Texas-style spice blend, smoked low and slow, finished with a tangy barbecue glaze. This american-inspired bbq & smoked ready in about 350 minutes pairs baby back ribs 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

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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Frequently asked questions

How long does Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze take to make?

Total time is about 350 minutes (20 min prep + 330 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby back ribs pork ribs from drying out.

Can I substitute ingredients in Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texas-Style Smoked Pork Ribs with Dry Rub and Tangy BBQ Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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