Smoked Spare Ribs
Tender, fall-off-the-bone pork spare ribs smoked low and slow with a savory dry rub and tangy barbecue glaze. Perfect for backyard gatherings and serious barbecue lovers.
- Total time
- 360 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- ¼ cup brown sugar
- 3 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- 1.5 tbsp kosher salt
- ½ tsp cayenne pepper
- 1 tsp mustard powder
- 4 racks pork spare ribs
- 2 cups hickory or oak wood chips
- 1 cup barbecue sauce
- ½ cup apple juice
- 2 tbsp butter
Instructions
- 1
Remove the thin membrane from the back of the ribs by sliding a knife under it and peeling it away.
- 2
Trim any excess fat from the ribs, leaving a thin layer for flavor.
- 3
In a small bowl, combine all dry rub ingredients. Mix thoroughly.
- 4
Generously coat all sides of the ribs with the dry rub, pressing it in firmly. Let rest at room temperature for 30 minutes.
- 5
Soak wood chips in water for at least 1 hour.
- 6
Preheat smoker to 225°F using indirect heat.
- 7
Add soaked wood chips to the smoker for a steady stream of smoke.
- 8
Place ribs on the smoker grates, meat-side up, leaving space between racks.
- 9
Smoke for 3 hours without opening the door.
- 10
Spray ribs with apple juice every 45 minutes starting after the first hour.
- 11
After 3 hours, wrap each rack tightly in foil with butter and barbecue sauce.
- 12
Return to smoker for 2 more hours until meat pulls back from the bones.
- 13
Unwrap ribs carefully and brush with additional barbecue sauce.
- 14
Smoke unwrapped for 30 minutes to caramelize the glaze.
- 15
Remove from smoker and let rest for 10 minutes before slicing between bones and serving.
Tools you’ll need
- Smoker (offset or barrel)
- Meat thermometer
- Sharp knife
- Small mixing bowl
- Spray bottle
- Heavy-duty aluminum foil
- Grill gloves
- Tongs
- Cutting board
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