Joe Yim is a barbecue enthusiast from Chicago who moved to Texas to hone his craft at storied spots like Terry Black&#39;s, Truth BBQ, and Michelin-starred LeRoy &amp; Lewis. Today, Joe is a barbecue restaurant consultant, and he publishes educational barbecue videos on his YouTube channel, Knox Ave BBQ.

Joe Yim

People think Texas barbecue is all about beef: <a href="https://www.chefsteps.com/recipes/ultimate-smoked-bbq-brisket">thick slabs of tender, smoky brisket</a> and Lone Star State–sized beef ribs. But Texans also smoke some killer pork ribs.Joe Yim of Knox Ave BBQ gave us the rundown on how to make the best Texas-style spareribs. Like brisket, they’re a study in moderation: completely tender, but with a little bite; seasoned with a judicious amount of salt and black pepper to get a nicely textured bark; and a spare lacquering of barbecue sauce, applied right toward the end, bumps up the flavor while allowing the taste of pork and smoke to really come through.We’ve done ribs before but never ribs like these. Our <a href="https://www.chefsteps.com/recipes/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required">sous vide ribs</a>, <a href="https://www.chefsteps.com/recipes/apartment-ribs-smokerless-smoked-ribs-the-og-version">apartment ribs</a>, <a href="https://www.chefsteps.com/recipes/oven-kansas-city-style-barbecue-ribs">Kansas City-style oven ribs</a>, and <a href="https://www.chefsteps.com/recipes/dry-style-baby-back-ribs">smoked ribs</a> recipes will all get you a stellar rib dinner, but they all use baby backs. This recipe uses <a href="https://www.chefsteps.com/guides-tools/spareribs-baby-back-ribs-what-is-the-difference">whole spareribs</a>, and they’re smoked from start to finish on a regular old charcoal grill—no offset smoker required.

Texas-Style Barbecue Ribs