Black's BBQ Ribs Guide Featured on Goodtaste with Tanji Patton
Get rib cooking tips straight from Black's BBQ, featured in a full breakdown on Goodtaste with Tanji. Learn the difference between rib cuts and how to cook them right.
Read the Guide
When it comes to Texas barbecue, pork ribs are a staple, but knowing which cut to choose and how to prepare them properly makes all the difference. That's where Black's BBQ steps in, with their rib expertise featured in a clear, easy-to-follow guide on Goodtaste with Tanji.
In the piece, you'll find a clear explanation of the three most popular styles of pork ribs—spare ribs, baby back ribs, and St. Louis-style ribs—and what sets each one apart in terms of flavor, fat content, and cook time. But the standout insight comes from Black's BBQ, who share how ribs are done in Central Texas: with intention, restraint, and respect for the meat.
Some of the key takeaways from Black's approach:
- Spare ribs are the preferred choice because of their size, fat content, and ability to withstand long cooks.
- The membrane stays on, unlike many recipes that recommend removing it. At Black’s, it helps lock in moisture and crisp up during the smoke.
- Seasoning is simple: salt and coarse black pepper. No marinades or rubs are required—just a focus on enhancing the meat's natural flavor.
- Cook low and slow at 225°F for the best texture and flavor.
- Let them rest before slicing to preserve juiciness and tenderness.
The guide isn’t just for beginners—it’s a useful reference for anyone looking to understand the why behind the how and get closer to the way true Texas BBQ is practiced.
Black’s BBQ brings generations of knowledge to the pit, and this feature is a great introduction to their method—thoughtful, straightforward, and deeply rooted in Texas tradition.