Smoked BBQ spare ribs are a mouthwatering and tender delight, perfect for any BBQ or summer gathering. The slow-smoking process infuses the ribs with rich, smoky flavors that will leave your guests wanting more. Here's a detailed original recipe to prepare delicious smoked porkspare ribs:
Smoked Pork Spare Ribs RecipeSmoked Pork Spare Ribs Rub Ingredients
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
How To Make Smoked Pork Spare Ribs
- Prepare the Ribs:
- Remove the membrane from the back of the ribs. Use a butter knife or your fingers to loosen and lift one corner of the membrane, then grab it with a paper towel and peel it off completely. This step ensures that the rub and smoke can penetrate the meat evenly.
- Make the BBQ Rub:
- In a bowl, combine all the ingredients listed under "BBQ rub" - brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, and cayenne pepper. Mix thoroughly to create a well-combined rub.
- Apply the Rub to the Ribs:
- Generously coat both sides of the spare ribs with the prepared BBQ rub, pressing it into the meat to adhere. Make sure to cover the ribs evenly and pat off any excess rub.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). If using a charcoal smoker, arrange the charcoal and add some smoking wood chips or chunks (such as hickory, applewood, or cherry) to create the smoky flavor.
- Smoke the Ribs:
- Place the seasoned ribs directly on the smoker grate bone-side down. If using a water pan in your smoker, fill it with water to keep the cooking environment moist.
- Close the smoker and allow the ribs to smoke at a steady 225°F (107°C) for about 5-6 hours. The cooking time may vary depending on the size and thickness of the ribs, so use a meat thermometer to check for doneness. The internal temperature of the ribs should reach around 195°F (90°C) to 203°F (95°C), and the meat should be tender and pull away from the bone.
- Make the BBQ Sauce (Optional):
- While the ribs are smoking, you can prepare the BBQ sauce by combining all the ingredients listed under "BBQ sauce" in a saucepan over medium heat. Cook the sauce, stirring occasionally, until it thickens and the flavors meld together. Remove from heat and set aside.
- Glaze the Ribs (Optional):
- If you prefer glazed ribs, about 30 minutes before the ribs finish smoking, brush a layer of the prepared BBQ sauce over the ribs. Repeat the glazing process every 10 minutes until the ribs are done.
- Rest and Serve:
- Once the spare ribs are done smoking, remove them from the smoker and let them rest for about 10-15 minutes. This step allows the juices to redistribute and results in a juicier final product.
- With a sharp knife, slice the ribs between the bones and serve them hot with additional BBQ sauce on the side, if desired.
- Your smoked BBQ spare ribs are now ready to be enjoyed! Serve them alongside your favorite BBQ sides like coleslaw, cornbread, or baked beans for a fantastic BBQ feast.
Note: Smoking times may vary, so it's essential to monitor the temperature of the ribs and adjust cooking times accordingly to achieve the desired tenderness. Additionally, feel free to adjust the BBQ rub and sauce ingredients to suit your taste preferences. Enjoy your delicious and smoky smoked BBQ spare ribs with a Spicy Margarita for an extra kick!