Texas-Style Smoked Pork Ribs with La Barbecue Dry Rub

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 drafted and published.

Juicy pork ribs coated in a robust La Barbecue dry rub, smoked low and slow until tender with a smoky bark. This American-inspired barbecue recipe, ready in about 400 minutes, pairs pork ribs (baby back), La Barbecue dry rub, yellow mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Cook: 360 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the silver skin membrane from the back of the 3 racks of baby back pork ribs. Spread 2 tbsp yellow mustard evenly over all sides of the ribs to help the rub adhere.
  2. Step 2: Generously sprinkle 1/3 cup La Barbecue dry rub mixed with 1 tbsp kosher salt over all sides of the ribs, massaging it in thoroughly. Let the ribs rest for 30 minutes at room temperature.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups of soaked apple wood chips for a sweet smoke flavor. Place the ribs bone side down on the smoker grate.
  4. Step 4: Smoke the ribs for 5 to 6 hours until the meat pulls back from the bones and a dark, flavorful bark forms, spritzing every hour with a mixture of 1 cup apple juice and 1 cup water to maintain moisture.
  5. Step 5: Remove the ribs and tent loosely with foil, letting them rest for 20 minutes before slicing between the bones to serve.

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