Fall-Off-The-Bone Texas BBQ Ribs Recipe

Ready for a trip to the heart of barbecue country? Our very own Chef Mark is firing up his Bull Grill to share his secrets for authentic, fall-off-the-bone Texas-Style BBQ Ribs. This isn’t just cooking; this is an event, perfected by an expert.

Served with buttery grilled corn and sweet, charred apples, this is a feast designed to create legendary memories. So grab your hat, fire up your Bull, and let’s get grilling!

Yields: 4 servings
Prep time: 20 minutes
Marinating time: At least 30 minutes (up to 4 hours recommended)
Cook time: Approx. 6 hours (low and slow!)

Ingredients

For the Texas-Style Rub:

• 4 tbsp dark brown sugar

• 2 tbsp smoked paprika

• 1 tbsp coarse black pepper

• 1 tbsp coarse sea salt

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne pepper (optional, for a little kick)

For the Ribs & Glaze:

• 2 full racks of pork baby back ribs

• 4-5 tbsp American-style mustard (like French’s)

• 250ml of your favourite BBQ sauce

For the Grilled Sides:

• 4 cobs of corn, shucked

• 2 sweet apples (like Gala or Fuji), halved

• 50g salted butter, softened

• A sprinkle of black pepper

Equipment:

• Bull BBQ Grill

• Tongs

• Basting brush

Instructions

Step 1: Prep the Ribs

• First, the ribs must be properly prepared. Turn them bone-side up. Slide a butter knife under the thin, shiny membrane covering the bones and lift. Grab the membrane with a paper towel (for better grip) and pull it off completely. Chef Mark insists this is the most crucial step for achieving truly tender, fall-off-the-bone ribs.

• Pat the ribs dry on both sides.

Step 2: Apply the Rub

• In a small bowl, mix all the rub ingredients together until well combined.

• Chef Mark uses a thin layer of American mustard as a binder, lathering it all over both sides of the ribs. He explains this isn’t for flavour, but to ensure the dry rub adheres perfectly.

• Generously season both sides of the ribs with the Texas-style rub.

Step 3: Set Up the Bull for Indirect Cooking

• The key to Texas-style ribs is indirect heat. On the Bull grill, turn on the burners on one side (e.g., the right side) to a low-medium heat. Leave the burners on the other side (the left side) completely off.

• The target temperature inside the grill is around 120°C (250°F). The ribs should be placed on the top warming rack, or on the main grates on the side that is off, so they cook with ambient heat, not direct flame.

Step 4: The Low and Slow Cook (The 6-Hour Wait)

• Close the lid and let the ribs cook for 6 hours. This is where patience pays off. The low, slow cooking process is what breaks down the connective tissues, making the meat incredibly tender. Let the Bull do the work—no peeking!

Step 5: Grill the Sides

• About 20-30 minutes before the ribs are done, it’s time for the sides.

• Place the corn on the cob and the apple halves (cut-side down) on the grill over direct, medium heat.

• Grill for 10-15 minutes, turning occasionally, until the corn is tender with beautiful char marks, and the apples are soft and caramelized.

Step 6: Glaze and Finish the Ribs

• For the final 15 minutes of cooking, move the ribs from the indirect to the direct heat side of the grill.

• Using a basting brush, apply a generous layer of BBQ sauce to both sides. The direct heat will caramelize the sugars, creating that beautiful, sticky finish. Watch them closely at this stage as the glaze can burn quickly!

Step 7: Rest & Serve

• Remove the ribs from the grill and let them rest on a cutting board for 10 minutes. This essential step allows the juices to redistribute throughout the meat.

• Serve the rack of ribs whole or sliced, alongside the hot grilled corn slathered with butter and the sweet, charred apples. Enjoy the authentic taste of Texas, perfected by Bull.