Thank you for watching my Old Scool Texas rib video. On this video, I cook up a rack of ribs the old school way. That means no saucy ribs. Old School Texas ribs are all about the savory flavor along with the unmistakable flavor of post oak wood.
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Thanks for watching
Smokin’ Joe
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26 Comments
I love all my BBQ old school. We did a work dinner at a BBQ chain place where the coworker who planned the dinner kept raving about the sauce. When I asked about how the meat tasted, they got the deer in the headlights look and said "but the sauce is so amazing you don't need to taste the meat." I think that sums up a lot of people today; they don't know what good meat tastes like and are just in love with seasoned corn syrup in the sauce.
Some would argue that true Texas style is salt and pepper only, post oak, and no wrap. Maybe some apple cider spritz along the way.😊
Damn, those look amazing! I'll definitely try this method .YUM
I'm a Jersey boy. But I spent a lot of time in Texas between the USAF and living north of Houston. My friends from Texas told me that real Texas BBQ doesn't need sauce. It's about the seasoning and the smoke. Although, I do like spicy Texas BBQ sauce. I use the same spice blend for pork and chicken.
To the BBQ world in Texas steel offset smokers are relatively modern.
Oh, man, what a killer video. You had me drooling when you took that bite. I am definitely going to attempt to duplicate your cook come September when my smoking season opens. I've always preferred dry rubs over heavy saucing.
Thanks So Much For An Entertaining & informative video. Cheers from Chuck in the Arizona Desert. 😁
Keep the content coming! 💯
Hey, smokin Joe, were those ribs too salty with the 50/50 salt/pepper?
Awesome!
"not saucy" yet covers the ribs in sauce in the wrap…………
I smoke the trimmings and its a midway snack since it cooks faster than the ribs
Can't beat an og texas rib. I just score the membranes now
I am 100% on your side regarding the overuse of sauce. I will have a side of my dipping sauce sometimes. I look forward to seeing your products on store shelves in the near future..!!
My frill gun was crap. All the brass fittings inside leaked. I had trouble every time I used it.
New to your channel and I’m learning a lot about smoking. I only have an electric smoker. Would I need to change the recipe and/or temp on my smoker to get similar results. Also, I noticed you don’t monitor the temperature of the ribs but go mostly by look of them and time spent cooking. Thanks for any tips you can provide.
I just saw your truck today while driving on 375 so here I am, subscribed. I love doing bbqs myself, I look forward on checking the recipes. Saludos 🇵🇷!
Great job on the spare ribs. Can you tell me?
What happened to JP Of JP.'s barbecue ?
Joe: It is hard to find full rack of spareribs in the DC area. They used to be in every chain grocery store. My next few rib cooks I will leave the membrane on. TY for the rub mix! Back in the day I would use the trimmings in a bean soup of a pork stir fry. I really enjoyed this video.
Very rarely do I sauce my ribs. SPG and smoke that's all I do. Usually unwrapped as well, unless I'm in a hurry.
I do believe if smokin Joe smoked an ol boot, he could make you believe it was delicious, an most likely, it would be!! Truly enjoy your videos, I’ve learned to smoke lots of great food and learned much from watching you! Thanks
Thanks Joe, great video, Ms. De Grill LOVES ribs and I'm super excited to try a new recipe for her!
Smokin Joe You rock! I've learned all my brisket tips from Your channel. Gonna try these ribs soon. Thanks
I like this old school version Joe….thank you for more inspiration!
I believe you when you say they're good but not in this life time will i ever leave the membrane on any ribs…
Good stuff👌🏿Looks good. But old school ribs aren't wrapped tho 😁
Beginner's question – It looks like meat side up before wrapping, bone side up when wrapped, meat side up to finish after unwrapping?