pork spare ribs in smoker recipe

Written ByJenny Smyth Posted on
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The Best pork spare ribs in smoker recipe

I’ve been cooking pork spare ribs in my smoker for years, and it’s always a hit with my family. There’s something about the combination of tender meat, tangy BBQ sauce, and the rich flavor of slow-cooked ribs that just can’t be beat. I’ve tried many different recipes over the years, but this one remains my favorite.

The key to making great pork spare ribs is to cook them low and slow, allowing the meat to absorb all the flavors of the spices and seasonings. This recipe uses a dry rub that’s packed with flavor, and then it’s finished off with a sweet and tangy BBQ sauce. I love serving these ribs at family gatherings and barbecues, and they’re always a crowd-pleaser.

My kids are especially fond of them, and they’ll often ask for seconds (and sometimes even thirds!) I’ve found that this recipe is perfect for any occasion, whether it’s a casual weeknight dinner or a special holiday gathering. And the best part?

It’s relatively healthy compared to some other BBQ recipes out there. The slow-cooking process helps to break down the connective tissues in the meat, making it tender and easy to chew. Plus, the dry rub is packed with herbs and spices that add flavor without adding extra calories.

I like to serve these ribs with a side of coleslaw or roasted vegetables to round out the meal.

Smoked Pork Spare Ribs

4.6 from 1889 votes

These smoked pork spare ribs are seasoned with a dry rub and slow smoked until tender and juicy. The meat pulls away from the bone with a slight tug, offering a perfect balance of smoke and spice.

Prep Time20 mins
Cook Time5 hours
Resting Time0 mins
Total Time5 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Ribs

2 racks pork spare ribs (about 5-6 lbs total)
1/4 cup yellow mustard
1/4 cup apple juice
1/4 cup apple cider vinegar

For the Dry Rub

1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper

👨‍🍳Directions

1Remove the membrane from the back of each rib rack by sliding a knife under the membrane and pulling it off.
2Pat the ribs dry with paper towels and apply a thin layer of yellow mustard to help the rub adhere.
3Mix all dry rub ingredients in a small bowl.
4Generously coat both sides of the ribs with the rub, pressing it into the meat.
5Let the ribs rest at room temperature for 30 minutes while the smoker preheats.
6Preheat your smoker to 225°F using charcoal and wood chips for smoke.
7Add wood chips (hickory or apple) to the coals for a steady smoke.
8Once the smoker reaches temperature, place the ribs bone-side down on the grate.
9Smoke the ribs for 3 hours, maintaining a temperature of 225°F.
10After the first hour, spray the ribs every 30 minutes with a mixture of apple juice and apple cider vinegar to keep them moist.
11After 3 hours, remove the ribs and wrap each rack tightly in aluminum foil.
12Add a splash of apple juice to each foil packet before sealing.
13Return the wrapped ribs to the smoker and cook for 1.
5 to 2 hours more, until the internal temperature reaches 203°F and the meat pulls back from the bone ends by about 1/4 inch.
14Carefully unwrap the ribs and place them back on the smoker grate.
15Increase the smoker temperature to 275°F and cook for an additional 30 minutes to set the bark.
16The ribs are done when the meat is tender and the surface is tacky.
17Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones.
18Serve immediately with your favorite barbecue sauce on the side.

🔧Equipment

Smoker
Charcoal or wood chips (hickory or apple)
Spray bottle
Aluminum foil
Meat thermometer
Sharp knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 16g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 48g

📝Notes

For best results, use a meat thermometer to avoid overcooking. The ribs are ready when the internal temperature reaches 203°F and the meat bends easily without breaking. Letting the ribs rest after smoking helps retain juices.

Watch Video Of How Smoked Pork Spare Ribs Works

This pork spare ribs in smoker recipe is always a good idea for any occasion – whether it’s a casual weeknight dinner or a special holiday gathering. The slow-cooking process helps to break down the connective tissues in the meat, making it tender and easy to chew.

Plus, the dry rub is packed with herbs and spices that add flavor without adding extra calories. I like to serve these ribs with a side of coleslaw or roasted vegetables to round out the meal.

❓ Frequently Asked Questions About Smoked Pork Spare Ribs

Q: What type of smoker should I use for this recipe?

For this recipe, you’ll want to use a smoker that can maintain a consistent temperature between 225°F and 250°F. You can use either a charcoal or gas smoker, but if you’re looking for that authentic smoky flavor, charcoal is the way to go.

Q: How long does it take to cook pork spare ribs in a smoker?

The cooking time will depend on the size of your ribs and the temperature of your smoker. As a general rule, you’ll want to cook them for at least 4-5 hours, or until they reach an internal temperature of 190°F.

Q: Can I use boneless pork ribs for this recipe?

While you can use boneless pork ribs for this recipe, keep in mind that they won’t have the same level of flavor as traditional bone-in ribs.

Q: What’s the best way to store leftover pork spare ribs?

You can store leftover pork spare ribs in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave until they’re hot and tender.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the dry rub and BBQ sauce ahead of time. Simply store them in separate containers in the refrigerator until you’re ready to cook.

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