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
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Open the appInstructions
Step 1
Remove the thin membrane from the back of the ribs by sliding a knife under it and peeling it away.
Step 2
Trim any excess fat from the ribs, leaving a thin layer for flavor.
Step 3
In a small bowl, combine all dry rub ingredients. Mix thoroughly.
Step 4
Generously coat all sides of the ribs with the dry rub, pressing it in firmly. Let rest at room temperature for 30 minutes.
Step 5
Soak wood chips in water for at least 1 hour.
Step 6
Preheat smoker to 225°F using indirect heat.
Step 7
Add soaked wood chips to the smoker for a steady stream of smoke.
Step 8
Place ribs on the smoker grates, meat-side up, leaving space between racks.
Step 9
Smoke for 3 hours without opening the door.
Step 10
Spray ribs with apple juice every 45 minutes starting after the first hour.
Step 11
After 3 hours, wrap each rack tightly in foil with butter and barbecue sauce.
Step 12
Return to smoker for 2 more hours until meat pulls back from the bones.
Step 13
Unwrap ribs carefully and brush with additional barbecue sauce.
Step 14
Smoke unwrapped for 30 minutes to caramelize the glaze.
Step 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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