06/18/2026
There’s an art to cooking a great spare rib. Pull it too early and it’s tough and gummy. Pull it too late and it’s dry and falling off the bone.
At BaQ-Bone BBQ, we cook our Texas spare ribs to what pitmasters call bite-through tender—that perfect texture where the meat comes cleanly off the bone with a bite, but still has just enough pull to remind you it’s real barbecue.
The sweet spot is usually around 185°–190°F in the thickest part of the rack near the center bones, but temperature is only part of the story. We also look for the right bend, bark, and feel before they ever leave the pit.
Not too tough. Not falling apart. Just right. 🔥🍖
We have 1 full slab left DM if you’re interested in grabbing this one or preordering for the 4th of July!
Forged in Fire. Rooted in Tradition.
BaQ-Bone BBQ
