smoked spareribs

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.

Smoked Spare Ribs

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.

These crispy sticky smoked spareribs are sweet and perfectly messy with a great smoky flavor. Slow smoked, glazed, and charred on the grill for texture.

Crispy Sticky Smoked Spare Ribs

Tyson® Spareribs

Signature Sweet Rub

brown sugar

butter (cubed)

tart cherry juice

Preheat your smoker to 225 degrees F. I recommend using cherry wood for this recipe.

Trim the spareribs by removing the membrane; trimming any fat off the top, and any of the thin ribs at the end of the rack.

Season ribs on both sides with sweet rub or your favorite BBQ seasoning.

Place on the smoker, close the lid, and smoke for 4 hours.

Lay out a large piece of aluminum foil on a cutting board. Sprinkle brown sugar, cubed butter, and the tart cherry juice on top of the foil. Lay the ribs down on top of the brown sugar mixture, bone side up. Tightly close the foil around the ribs.

Place the ribs back on the smoker for 1 hour, or until the internal temperature reads 200 degrees F.

In a medium saucepan, combine the ingredients for the glaze. Remove the ribs from the foil and place on a cutting board, and pour any residual cooking liquid from the foil into the pan with the glaze ingredients.

Bring glaze to a boil and cook for 2-3 minutes. In the meantime, slice your spare ribs.

Dunk each individual rib into the pan with the glaze and place it on a baking sheet.

Either preheat your oven to broil or increase the temperature of your grill or smoker to 450 degrees F.

Broil or grill the ribs for 2-3 minutes per side until the glaze is caramelized and the edges of the ribs are crispy.

Serve with plenty of wet wipes and enjoy your good, messy ribs!

I have made these ribs several, and I have to say, they're just amazing.  I do, however, have a question I hope you will respond to.   In the picture at the top of this recipe, the glaze on the ribs looks a bit thicker, and clings to the meat much better than I''ve experienced in making this recipe.  Is there a way to thicken the glaze a little?  After cooking the glaze, it still has the consistency of regular juice.  I really would appreciate any suggestions.  Your website and recipes is our go to reference when smoking meats.  Thanks.

Love, love, love these ribs.  It's a snowy day here in Michigan, and I have the smoker going.  These ribs are truly amazing.  Pair it with some corn on the cob and a baked potato, and you have a fantastic meal.  This recipe is definitely a keeper.

Besides eating these on a cheat day or scaling back on your daily intake, you could experiment with dark molasses, agave syrup (go light), monkfruit and/or honey to get the similar taste with a lower GI and fewer net carbs. This would be better than artificial sweeteners. Unfortunately, you won't achieve the same outcome that only brown sugar can deliver.

The tart cherry juice is what caught my eye with this recipe. This recipe is a keeper! I added 1 sliced jalapeño with the ribs and seeds to the glaze...AMAZING! Thank you for a great recipe!

This was the best thing I've ever cooked. My smoker wasn't playing nice and I could only get it to sit on 90c/194f so I smoked it for 5 hours before wrapping it up rather than 4.

I had my glaze fairly thick before coating the ribs, then I let the sauce sit for a bit before using as a dipping sauce with the meal (was amazing with roast potatoes).

Made this along with the rub.  Everybody loved it!  I have a question about the glaze.  How thick is it supposed to be?  Am I supposed to reduce it?  It was still very much a liquid after following the recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585833629/kadls2ezj5uplh9sbxer.mp4

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Smoked Spare Ribs

Crispy Sticky Smoked Spare Ribs

Top 2 smoked spareribs recipes from across the web

The most viewed smoked spareribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Spare Ribs

Crispy Sticky Smoked Spare Ribs

The most viewed smoked spareribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine