How to Make Texas BBQ Ribs

For Texans, there's nothing finer to share with friends than good ole' Texas BBQ Ribs. You'll need a BBQ grill, a rack of ribs, and plenty of delicious sauce. Texas ribs are cooked slowly, and when it's time to eat them, the meat falls right off the bone. Serve them with sides of slaw and potato salad for an especially crowd-pleasing meal.


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    Use a BBQ grill with a lid. The amount of charcoal to use will depend on the number of slabs and the quality of the charcoal. One slab of ribs will require about 2 pounds of charcoal.
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    Place the coal into the grill on the vented side grill at the bottom of the grill. If your grill has more than one vent, close all but the one you have placed the coal to. This will help to keep the coals burning while retaining most of the smoke in the grill.
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    Once the coals are lit and the fire has died down, wait for the coals to be smoky white. Spread the coal out evenly across the bottom of the grill.
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    Put a slab of ribs, rib side down. They should be placed on the side of the grill that is away from the coals. Close the lid for one hour and keep it closed. At the one hour mark open the lid and flip over and rotate the ribs placing them away from the coal.
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    Close the lid and leave closed. Baste the ribs with vinegar and salt, which you mixed earlier. Close the lid again.
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    Time to test. If the ribs are ready when you gently tug or pull on the ribs and the bone comes away from the meat, the ribs are almost done. If done, turn the ribs up and baste with barbecue sauce. Be sure to slather the ribs with BBQ sauce and be sure bone side is up.
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    Close the lid and open all the vents on the grill (careful not to burn your fingers). Cook the ribs for 15 minutes more. Then open the ribs and slather BBQ sauce on the other side, and leave on the grill for 15 minutes more with the lid closed.
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    You will have to watch the ribs for at this stage they may burn. The ribs will brown up quickly after you put the sauce on. Do not close the lid.
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    Now is a good time to have a cold drink. Boy them there ribs smell mighty good. What do you think?
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    As the ribs cook they will get a little charred. It's time to remove them from the grill. Once again load on the BBQ sauce, place the ribs in tin foil and tightly wrap. Place the foil and ribs back on the grill. Let the ribs cook for 30 minutes or so.
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  • Now all that's left to do is enjoy your delicious ribs with great friends.
  • If you run short of charcoal you can finish off the ribs in a crock pot. Slow moist cooking over a long period of time makes for tender ribs.
  • Weber brand One-Touch kettle charcoal grills are the best commercially available BBQ grills for slow cooking ribs. By regulating the air it is impossible for fires that can burn the meat. Put hardwood right on the charcoal for great smoke flavor.
  • Use tongs and a sharp knife to cut the ribs into serve-able size. Place each serving on to their plates and serve. Smells good?
  • You may want to substitute Black Cherry chips or chunks for the traditional hardwood for a truly delightful flavor enhancement.
  • By now, all the other fixings have been prepared. Remove the slab of ribs from the foil and place them on a large cutting board.


Things You'll Need

  • A good cooker that will accept wood chips.
  • The poor man's smoker box for using chips and chunks on a propane grill is the aluminum pie plate. Poke small holes in the bottom of the plate. Whether or not you place the plate directly upon the element or grilling surface, you will add a heavenly delicious smoke flavor to any meal with no ash build up in your grill.

Extra Tips

  • If you prefer more tender ribs, then leave in foil and slow cook for longer than 30 minutes.
  • You can prepare the ribs the day before and then slow cook them in the foil indoors in your oven or slow cooker.

Article Info

Categories: Barbecue