Texas BBQ Ribs

From: Chef #487864

On Apr 22, 2007

The best ribs I've ever cooked! The sweetness of the brown sugar and honey compliments the spicy taste of the dry rub perfectly. The secret is covering every inch with ample amounts of honey and brown sugar. My wife loves dipping the ribs in the leftover "goo" of the honey and brown sugar. Plus these are so easy to cook !

From: Marc with a C

On Jul 5, 2005

I tried this recipe on beef ribs and it was fantastic. This has a great blend of heat and the honey and brown sugar give it a balanced sweetness. I was a little worried about the cooking time but the ribs turned out moist and juicy

From: bratty

On Mar 16, 2004

I've never had a "Texas Rib" and will admit that I am a huge fan of baby backs. But this recipe was just great, and we scarfed these up like little piggies. I followed the instructions on this recipe to the letter, and the end result were sweet, tangy ribs, with just the slightest kick at the end. Easy to follow directions, that walked me right through the smoking process. I christened my new pit smoker with this recipe, and did I ever make a great choice. I also used the rib rub on some chicken wings that I smoked the last hour and half, which were really good too. Definate keeper recipe here, that we'll be making again.

From: Chef Dee

On Sep 12, 2005

I give this 4 stars because I liked itm but the rest of the family didn't, they found it was way too hot. The recipe calls for 11 oz (??) of chili powder, that's almost 1 1/2 cups !! I used 2 tbsp. and it was still hot. I will make it again Riffraff, not for my wussy family, but my friends will like them.