Drexler’s Ribs

The old barbecue pit on Dowling in Houston that is now called Drexler’s has a remarkable pedigree. The pit was built by Harry Green in 1952. Green sold the place to one of his cooks, an old-timer named Tom Prevost. Prevost passed it on to his nephew, James Drexler (brother of former college and professional basketball star Clyde Drexler). Don’t miss the falling-off-the-bone East Texas ribs. James has been smoking ribs on the old pit on Dowling Street now for 27 years. Here’s his recipe for smoking pork ribs at home. Serves 2 to 4

1 rack pork spareribs (under 3 1/2 lbs)

1/4 c. paprika

2 T. salt

2 T. sugar

1 T. garlic powder

1 T. onion powder

Rinse the ribs, then dry them. Sprinkle the seasonings on both sides, and rub them in.Set up your smoker for indirect heat with a water pan. Use wood chips, chunks, or logs, and keep up a good level of smoke. Maintain a temperature between 250–300 degrees. Place ribs on smoker, bone side down, as far away from the fire as possible. Cook for 3 to 31/2 hours or until a toothpick goes through easily when inserted between the bones.

From the January 1970 issue.

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