Perfectly Smoked Spare Ribs
Thomas J. Story
An easier, less time-intensive introduction to slow and low. Fatty pork ribs get tender and take on smoke flavor much more quickly than brisket. This recipe is for a single rack of ribs, but can easily be scaled up to fill up your smoker or grill and feed a crowd.
How to Make It
1
Preheat your smoker to 275°F. Make sure you are burning a clean oxygen-rich fire.
2
Trim any loose fat on the ribs. Remove the skirt meat from the back of the spareribs—or it can be left on, it's your choice.
3
Apply olive oil to the ribs as a binder and begin seasoning the meat with your rub mixture. Make sure the meat has an even application of rub; repeat the same process on the back side.
4
Place the seasoned ribs on the smoker and don't open it for another 3-4 hours. Once the ribs have been on for 4 hours, spritz them with either water, apple juice, or apple cider vinegar. Check for color and close the smoker lid. Once the ribs reach an internal temperature of 200°F, remove from the smoker, wrap in foil, and let the ribs rest for 30 minutes. Once they have rested, they are good to serve.
Ingredients
1 rack pork spare ribs
2 tbsp coarse kosher salt
2 tbsp coarse ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp dried mustard powder
1 tbsp cinnamon
Directions
1
Preheat your smoker to 275°F. Make sure you are burning a clean oxygen-rich fire.
2
Trim any loose fat on the ribs. Remove the skirt meat from the back of the spareribs—or it can be left on, it's your choice.
3
Apply olive oil to the ribs as a binder and begin seasoning the meat with your rub mixture. Make sure the meat has an even application of rub; repeat the same process on the back side.
4
Place the seasoned ribs on the smoker and don't open it for another 3-4 hours. Once the ribs have been on for 4 hours, spritz them with either water, apple juice, or apple cider vinegar. Check for color and close the smoker lid. Once the ribs reach an internal temperature of 200°F, remove from the smoker, wrap in foil, and let the ribs rest for 30 minutes. Once they have rested, they are good to serve.
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