Indulge in the mouthwatering goodness of smoked pork spare ribs. 🔥🍖 With our foolproof recipe, you’ll achieve tender, juicy ribs with a perfect smoky flavor that will have your taste buds dancing. Fire up your smoker and get ready to enjoy barbecue bliss!
Contents
Are you craving fall-off-the-bone tender ribs with an irresistible smokey flavor? From selecting the perfect rack of ribs to mastering the art of low and slow smoking, get ready to elevate your barbecue game. Prepare to impress with every bite of this mouthwatering smoked pork spare ribs recipe!
Ingredients
- â–˘ 4 lbs pork spare ribs 2 racks, trimmed with the membrane removed
- â–˘ 3 tbsp Mustard regular yellow mustard works great. This is simply a binder for the spices.
- â–˘ 1 tsp Kosher salt
- ▢ 3 tbsp Girls Can Grill Pork Rub or your favorite pork bbq seasoning blend. We love this one for it’s balanced flavor.
- â–˘ 1/2 cup Apple Cider Vinegar this is for spritzing the ribs to keep them moist. You can also use apple juice a vinegar mop, or even beer.
- â–˘ 1/2 cup Homemade bbq sauce
Instructions
PREP THE RIBS
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Remove the ribs from the package and pat them dry with a paper towel.
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Trim the pork spare ribs and remove the membrane.
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Rub them on both sides with mustard.
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Liberally coat the ribs with the salt and bbq dry rubs on both sides.
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Wrap the ribs in a double layer of plastic wrap and chill in the fridge for 8 hours, up to overnight.
PREP THE SMOKER
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Prep your charcoal by filling a charcoal chimney with lump charcoal.
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Light the chimney with all-natural fire starters and let the charcoal heat up until it’s about 70% covered with ash.
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Carefully add the charcoal to one side of your smoker.
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Add wood chunks at this time if using.
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Adjust the air vents as needed, close the lid, allow the smoke to run clean, and allow the grill to preheat to around 225 to 250 degrees F for 10 to 15 minutes.
SMOKE THE RIBS
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Place the ribs on the cooler side of the grill and cover with the lid.
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After about an hour and a half, check the ribs and using a spray bottle filled with the cider vinegar or mop, sprits the ribs.
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This is a good time to check to make sure the grill doesn’t need more fuel.
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Continue to spritz the ribs every 30 to 45 minutes until they reach 195 to 200 degrees F.
BASTE THE RIBS
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Carefully remove the ribs from the smoker.
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Lay the ribs on a clean work surface and brush them with your barbecue sauce.
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Return the ribs to the grill and cover the lid to let the sauce set, for another 10 to 20 minutes.
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Pull the ribs from the smoker when they have reached around 205 to 210 degrees F with an instant-read meat thermometer.
REST AND SERVE
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Allow the ribs to rest on a clean cutting board tented with aluminum foil for 10 minutes.
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To serve, use a sharp knife to slice between the bones to serve.
Nutrition
Serving: 1g | Calories: 898kcal | Carbohydrates: 12g | Protein: 47g | Fat: 72g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 963mg | Potassium: 833mg | Fiber: 1g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg
