smoked spare ribs

Smoked Spare Ribs are a staple on BBQ restaurant menus because they are flavorful, juicy, and simple to prep. This recipe keeps things easy for the backyard with a classic dry rub seasoning blend and a low and slow smoking process. Put these on mid-morning and you&#x27;ll have perfectly moist and tender ribs by dinner time.

Smoked Spare Ribs

spare ribs

Signature Sweet Rub

Signature Beef Seasoning

black pepper

Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple woods.

Trim your ribs. Remove the large segment of bones on top of the ribs, the thin flap and membrane on the back of the ribs, and the tail end of the ribs.

Season your ribs. Sprinkle on your sweet seasoning, your beef seasoning, and then the black pepper. Cover the top, bottom, and all sides of the ribs.

Smoke your ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Get those ribs on your smoker and let them roll for at least 4 hours before you open the lid and start checking on your ribs. Once your ribs reach an internal temperature of 200-205 degrees F and are tender when you bend them, remove your ribs to a cutting board.

Rest your ribs. Let your ribs rest on your cutting board for at least 15-20 minutes before slicing and serving.

Everyone loves a good rack of pork ribs, and these smoked spare ribs are fantastic. This smoked spare ribs recipe creates a moist, flavorful rib, that comes off the bone easily with every bite.

Pork Spare Ribs

tbsp of bbq rub

Cup Barbecue Sauce

Cup Ketchup

Cup Apple Cider Vinegar

Cup Brown Sugar

Remove the silverskin from the underside of your ribs and then season both sides with bbq rub.

Let the ribs sit for 30 minutes and then dust with the rub again.

Setup your smoker to smoke using indirect heat at 250 degrees.

Smoke the ribs at 250 for approximately six and a half hours.

After 90 minutes of smoke spritz the ribs with a 50/50 combo of apple juice and apple cider vinegar every 45 minutes until the 4 hour mark.

At the 4 hour mark start mopping the ribs with your mop sauce every 45 minutes.

The ribs are done when the internal temp of the ribs hits 190-200 degrees or they pass the bend test. Typically takes about 6 hours, but it's different for every rack of ribs.

Top 2 smoked spare ribs recipes from across the web

The most viewed smoked spare ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Spare Ribs

Smoked Spare Ribs

Top 2 smoked spare ribs recipes from across the web

The most viewed smoked spare ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Spare Ribs

Smoked Spare Ribs

The most viewed smoked spare ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine