This is my preparation and cooking style for perfectly smoked spare ribs. I have had great results by following the guidelines listed below. Ribs are great when they are smoked well, but they can turn out pretty bad if smoked incorrectly.
There are many different techniques to produce a great smoked rack of pork ribs. The best way to find out what works for you is to try out different recipes or make up your own.
1. To remove or not remove the membrane; that is the question. It comes down to this: if you don’t take it off, your ribs won’t be as smooth as they can be. That is a fact!! Removing the membrane is not hard at all. It is shiny and located on the bone side.
2. Use a sharp paring knife and start at one end. Slide your knife under the membrane and make short cuts while lifting the membrane from the rib bones.
3. The membrane should start to separate from the ribs. You should be able to pull the membrane away from the ribs if you can cut a flap big enough.
4. Try not to cut the rib meat in the process. After some practice you will get the hang of it!.
1. It is important to prepare the pork ribs the night before you are going to smoke them. This will allow the rub to work its magic. I have a few rub recipes listed here that you can use. The goal of a rub is not to overpower the flavor of the meat, but to add flavor.
2. Before applying the rub, wet the rack of ribs with olive oil or mustard. This will help the rub stick. I use mustard all of the time and the mustard flavor is never noticed at eating time. By wetting the ribs, the rub sticks well, and a great crust will form. Some people like to marinade their ribs, boil them, etc. The purpose of this article is to explain how I smoke them. The pork ribs turn out great every time and people love them. Need I say more.
Email me at aaron@thesmokerking if you have a great recipe or a new twist you’d like to add. com.
Pork spare ribs are a quintessential barbecue food. When smoked low and slow, they become fall-off-the-bone tender with a sweet, smoky flavor that is simply irresistible While smoking spare ribs may seem intimidating to novice pitmasters, it’s actually quite simple with the right techniques In this comprehensive guide, I’ll walk you through everything you need to know to smoke competition-worthy pork spare ribs in your own backyard.
What are Pork Spare Ribs?
Pork spare ribs come from the belly side of the pig below the loin where baby back ribs are cut. Spare ribs contain more fat and connective tissue compared to loin ribs which makes them ideal for low and slow smoking. The fat renders as the ribs cook, keeping them moist and flavorful. The connective tissue also breaks down into gelatin which gives smoked spare ribs their signature mouthwatering tenderness.
There are a few different cuts of spare ribs:
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Full Rack Spare Ribs – This is the entire rack of ribs from the belly side of the pig. Full spare rib racks typically have 11-13 bones and weigh around 5 pounds.
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St. Louis Style Spare Ribs – These are spare ribs that have been trimmed into a neat rectangular rack with the brisket bone and skirt flap removed. St. Louis ribs generally have 10-12 bones per rack.
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Individual Spare Ribs – These are single ribs that have been cut away from the full rack, usually into 4-6 bone portions.
Choosing the Right Rack of Ribs
For smoking purposes, I recommend selecting a full rack of spare ribs that’s between 5-7 pounds. Stay away from ribs labeled “back ribs” as these are loin ribs, not spare ribs. When buying individually cut spare ribs, opt for racks with at least 6 bones so the meat doesn’t dry out.
Look for racks that are meaty but not overly fatty. There should be a decent portion of meat between each bone. The ribs should have a fresh, porky smell without any off odors. Also check for any cracked or broken bones.
Essential Tools for Smoking Ribs
Having the right gear will make your first rib smoking experience much more successful and enjoyable. Here are the basic tools you’ll need:
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Smoker – A charcoal smoker, offset smoker, pellet grill, or electric smoker will all work well for smoking ribs.
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Digital Meat Thermometer – This allows you to monitor the internal temperature of the ribs without constantly opening the smoker.
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Spray Bottle – For spritzing the ribs with apple juice or other liquids during smoking.
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Disposable Aluminum Pans – For holding water, catching drippings, and holding sauce or glaze.
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Knives – A sharp knife for trimming ribs and a carving knife to slice them when done.
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Insulated Gloves – Protect your hands from the hot smoker.
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Tongs – Essential for flipping, spritzing, and removing the ribs.
Prepping Ribs for Smoking
Proper prep ensures your ribs cook evenly and absorb maximum smoke flavor:
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Trim Excess Fat – Use a sharp knife to remove any hard fat pockets or flap on the bone side. Leave about 1⁄4 inch of fat intact.
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Remove Membrane – The thin, papery membrane on the bone side will make ribs rubbery if left on. Loosen it with a butter knife then peel it off.
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Season Generously – Coat both sides with a flavorful dry rub. Let it sit for at least 30 minutes before smoking for enhanced flavor penetration.
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Cut into Sections (optional) – For even cooking, cut racks longer than 10 bones into 2 sections prior to smoking.
Choosing Your Smoker and Wood
While ribs can be smoked on any type of smoker, I prefer charcoal smokers or pellet grills because they impart excellent smoky flavor. Offset smokers are fantastic too. For electric smokers, add a smoke tube for more smoke.
Fruit woods like apple, cherry, and peach provide the best smoke flavor in my opinion. Oak and hickory work well too. Stay away from mesquite which can be overpowering.
Use wood chunks on charcoal smokers. Try mixing apple and cherry for amazing flavor. On pellet grills, any brand of quality smoking pellets will work.
Low and Slow Rib Smoking Process
The key to perfectly smoked spare ribs is cooking them low and slow between 225-275°F. This gives the connective tissue time to break down into succulent, melt-in-your-mouth texture. Here are the simple steps:
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Set up smoker for 250°F – Add water pan/drip tray and preheat your smoker to 250°F. For charcoal, use the minion method to maintain even temperature.
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Get Thin Blue Smoke – Add your choice of wood chunks or smoking pellets once the smoker is preheated. You want to see a clean, thin blue smoke with no billowing white smoke.
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Place ribs bone side down – Put them directly on the smoker grates if you like a little char or in a rib rack if you prefer less direct heat.
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Maintain temperature – Keep the smoker between 225-275°F for the entire cook time, adjusting vents or adding more fuel as needed. Don’t peek for at least the first 2 hours!
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Spritz every 45-60 minutes – Use a spray bottle filled with apple juice, cranberry juice, or water to help keep the ribs moist.
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Check doneness at 5-6 hours – Look for ribs to be tender with some bones exposed. Check temperature – they should be around 195-205°F when done.
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Rest then serve – Let ribs rest 15-30 minutes before cutting into sections for serving. Enjoy!
Using the 3-2-1 Smoking Method
An easy shortcut method for smoking competition-style fall-off-the-bone tender spare ribs is the 3-2-1 method:
- Smoke ribs for 3 hours unwrapped at 250°F
- Wrap tightly in foil and cook for 2 hours
- Unwrap and sauce or glaze for last 1 hour
The foil wrapping time allows rib to braise in their own juices so they become incredibly tender.
I suggest removing the ribs once they reach 195°F internally before the final unwrapped hour to prevent overcooking.
Saucing Your Ribs
Saucing is optional but adds lots of sticky, finger-licking flavor. There are a few techniques:
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Sauce the last 30-60 minutes – Lightly brush on your favorite bbq sauce and let it caramelize into the meat.
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Sauce after smoking – Brush on sauce and put back in a 225°F oven or grill for 15 minutes to set.
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Serve sauce on the side – Offer extra sauce for guests to add as desired.
Try making your own sauce from scratch or tweak store-bought brands with ingredients like honey, pineapple juice, balsamic vinegar, brown sugar, soy sauce, spices and more. Get creative!
Step Up Your Rub
A good rub is essential for amazing smoked ribs. While basic seasoning will work, taking the extra time to make your own signature rub is worth it.
Try combining:
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Salt – Enhances overall flavor. Use 1-2 tablespoons per rack.
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Sugar – Helps form a crusty bark. Brown sugar or turbinado work great.
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Spices – Chile powder, mustard powder, cinnamon, and roasted garlic add depth of flavor.
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Pepper – Fresh cracked gives your ribs a spicy kick.
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Herbs – Smoked paprika, cumin, oregano and thyme add earthiness.
Experiment with small batches to develop your perfect blend. Apply rub thickly on both sides of ribs for max flavor.
Troubleshooting Rib Smoking Problems
Smoking ribs does take some practice. Here are some common issues and how to fix them:
Problem: Ribs are tough and chewy
Solution: Cook to higher internal temp of 195-205°F. Wrap ribs in foil if they are taking too long to get tender.
Problem: Ribs are dry
Solution: Spritz more often. Do not peek for the first 3 hours. Wrap in foil at stall point to retain moisture.
Problem: Bark is soft instead of crispy
Solution: Avoid excessive spritzing. Smoke unwrapped for entire cook time to enhance bark formation.
Problem: Ribs have bitter, acrid taste
Solution: Ensure you maintain TBS and don’t oversmoke. Stay away from mesquite wood which can get bitter.
Mastering Smoked Spare Ribs
Perfectly smoked spare ribs may take a few attempts to master, but the rewards are well worth the journey
Smoking Pork Spare Ribs:
1. Take the ribs out of the fridge about 45 minutes before cooking them so they are more like room temperature. It takes longer to cook ribs that are cold, and you waste wood or charcoal.
2. In a spray bottle, I mix 1/4 cooking oil with 3/4 apple cider vinegar for when I smoke ribs. The vinegar adds a good flavor and helps to tenderize the meat.
3. Shake the bottle and spray the ribs down every 45 minutes or so.
4. 225 degrees F is the temperature I keep the beef ribs at for about an hour per pound, but never more than six hours.
1. There are many methods for smoking ribs. I have tried just about very way imaginable.
2. I usually smoke a 5 pound rack of spare ribs for 4. 5 hours, spray them down with my mop mixture, and wrap them in foil for 1 more hour. They turn out pretty darn good. Smoking them this way will produce a very tender rack of ribs. They will not be crispy on the outside due to wrapping them in foil.
3. Some people apply a BBQ sauce the last 30 minutes of smoking or so. If you do this, remember the BBQ sauce contains sugar and tomatoes and it will burn quickly. Watch your ribs after you apply the sauce.
Spare Ribs Recipe – How To Smoke Spare Ribs
Can you smoke spare ribs?
Of course! Spare ribs are perfect for the smoker. Spare ribs are full of tight connective tissue, and this tough meat is perfect for cooking in low temperatures. As the ribs slowly smoke and cook, the meat tenderizes and the tight tissues turn into soft and melty gelatin.
How do you smoke pork ribs in a thermoworks smoker?
Setup your smoker to cook at 225 degrees. After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs. Set an alarm on the Smoke to go off when the internal temp hits 155 degrees. It took my boneless country style pork ribs about 4 hours to hit this temp.
How long do you smoke pork ribs?
The 3-2-1 method makes you smoke the ribs for 3 hours, then wrap the ribs in foil and cook for 2 hours followed by one hour of cooking unwrapped and coated in BBQ sauce. It’s simple but not the best way to smoke ribs. The 321 method simply requires you to cook your pork ribs too long, especially during the second step in foil for 2 hours.
How do you smoke ribs in a smoker?
After 90 minutes open the lid of your smoker and spritz the ribs with a 50/50 solution of apple juice and apple cider vinegar. Repeat this process every 45 minutes until the ribs have been on the smoker for a total of 4 hours. A rich mahogany colored bark should be forming on the surface of the ribs.