Smoked Pork Ribs with Texas Sugar Rub & Meat Mitch Womp Sauce

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Christopher

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Smoked Pork Ribs with Texas Sugar Rub & Meat Mitch Womp Sauce

These ribs were everything I want from a backyard smoke: tender without falling apart, deep smoky flavor, and just enough sweetness to balance that savory bark. I finished them with Meat Mitch Womp Sauce and served them alongside my German Potato Salad (warm bacon & vinegar style) — no mayo, classic comfort, and the perfect counter to rich ribs.

German Potato Salad Recipe:
https://fourbitesandbeyond.com/german-potato-salad-warm-bacon-vinegar-no-mayo-classic/

The Rib Cook (Step-by-Step)

Prep

  • St. Louis–style pork ribs (trimmed)
  • Yellow mustard (binder)
  • Texas Sugar BBQ Rub (recipe below)

Smoke

  1. Preheat smoker to 275°F.
  2. Coat ribs lightly with yellow mustard, then season generously with Texas Sugar Rub.
  3. Smoke uncovered for 2 hours, until a solid bark forms.

Wrap

Wrap tightly in foil with:

  • 2 pads of butter per rack
  • A light sprinkle of additional rub

Continue cooking until around 193°F internal, and the probe slides in like butter.

Sauce & Finish

  1. Unwrap and return ribs to the smoker.
  2. Slather with Meat Mitch Womp Sauce.
    Link: https://amzn.to/45PlZ4m
  3. Smoke uncovered another 15–20 minutes to let the sauce set.
  4. Rest 10 minutes, slice, then finish with a light drizzle of extra sauce right before serving.

Tender, glossy, and loaded with flavor without being heavy.

DIY Texas Sugar BBQ Rub

Inspired by that sweet-forward Texas-style profile, this rub brings a balanced kick of savory spice. It works beautifully on ribs, pork butt, and chicken.

Ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1/4 cup paprika (smoked for extra depth)
  • 2 tbsp kosher salt
  • 1 tbsp black pepper (16-mesh preferred)
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp mustard powder (optional)
  • 1/2 tsp cinnamon (optional, adds warmth)
  • Optional: 1/2 tsp ground cumin for earthy depth

Instructions

  1. Combine all ingredients in a medium bowl.
  2. Whisk until fully blended.
  3. Store in an airtight container or spice jar for up to 6 months.
  4. Shake before use (sugar can clump a bit — totally normal).

Usage Tips

  • Apply generously after using a binder (yellow mustard, W Sauce, or oil).
  • Let seasoned ribs rest at least 30 minutes before smoking.
  • Pairs especially well with hickory, cherry, or apple wood.

Serving Notes

These ribs shine when you pair them with something tangy and comforting. That warm German potato salad balances the sweetness of the rub and sauce perfectly, making this a complete, no-fuss dinner that feels both nostalgic and elevated.

Nutrition

Estimated per serving (ribs only, ~4 oz cooked):

  • Calories: ~390
  • Protein: ~24 g
  • Carbs: ~9 g
  • Fat: ~28 g
  • Sugar: ~7 g

Macros will vary depending on trimming and how heavy you go with the sauce.

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