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Slow Smoked Pork Ribs with Dirtyleg BBQ Sauce

This recipe is Baby Back pork ribs seasoned with Dawgs Bark seasoning. Slow smoked for 6 hours over mesquite wood and charcoal. Dirtyleg was used at the end as a mop and dipping BBQ sauce.
Course Appetizer, Main Course, Snack
Style American
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 2
Calories 514kcal
Author Shawn



Night Before (if you have time)

  • Apply liberal amount of Dawgs Bark seasoning rubbed over ribs.
  • Plastic wrap around ribs and let sit overnight in refrigeration.

Cooking (If you want dinner at 7 pm go ahead and start this process at 11 am)

  • Light up charcoal.
  • When charcoal turns to red coals drop 2 to 3 chunks of mesquite on top.
  • Let mesquite breathe out (hard smoke) for about 15 to 30 minutes.
  • Unwrap and place ribs on smoker bone side down.
  • ¼ open top and bottom damper works for our pit. (yours will vary)
  • At 4 hours mop ribs with Dirtyleg or your favorite sauce every 15 minutes.
  • Try to keep the temp at 250 for 6 hours.


  • This dish was smoked over mesquite wood and coaling charcoal at 250 for 6 hours. You can cook it any way that will give you constant heat at 250.
  • You'll have to feel it out temperatures with your set up but you'll get it honed in in no time.
  • A good indicator the ribs are done (tender) is when the meat shrinks on the bone about ½ an inch.
  • This was made in an Old Smokey pit.
  • A chimney charcoal starter works great for helping to move heat temps up when/if coals start to peter out.


➕ Nutrition
Nutrition Facts
Slow Smoked Pork Ribs with Dirtyleg BBQ Sauce
Amount Per Serving (355 g)
Calories 514 Calories from Fat 693
% Daily Value*
Fat 77g118%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 266mg89%
Sodium 2522mg110%
Potassium 628mg18%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 69g138%
Vitamin A 240IU5%
Vitamin C 4.5mg5%
Calcium 81mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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