Indulge in the mouthwatering goodness of smoked pork spare ribs. ๐ฅ๐ 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!
Remove the ribs from the package and pat them dry with a paper towel.
Trim the pork spare ribs and remove the membrane.
Rub them on both sides with mustard.
Liberally coat the ribs with the salt and bbq dry rubs on both sides.
Wrap the ribs in a double layer of plastic wrap and chill in the fridge for 8 hours, up to overnight.
PREP THE SMOKER
Prep your charcoal by filling a charcoal chimney with lump charcoal.
Light the chimney with all-natural fire starters and let the charcoal heat up until itโs about 70% covered with ash.
Carefully add the charcoal to one side of your smoker.
Add wood chunks at this time if using.
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
Place the ribs on the cooler side of the grill and cover with the lid.
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.
This is a good time to check to make sure the grill doesn't need more fuel.
Continue to spritz the ribs every 30 to 45 minutes until they reach 195 to 200 degrees F.
BASTE THE RIBS
Carefully remove the ribs from the smoker.
Lay the ribs on a clean work surface and brush them with your barbecue sauce.
Return the ribs to the grill and cover the lid to let the sauce set, for another 10 to 20 minutes.
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
Allow the ribs to rest on a clean cutting board tented with aluminum foil for 10 minutes.
To serve, use a sharp knife to slice between the bones to serve.
Notes
We used and recommend Cowboy Brand All-natural Lump Charcoal and Cherry Wood Chunks for this recipe.
FOR A CLASSIC CHARCOAL GRILL
Prep the ribs as instructed in the recipe card and set up your charcoal grill for indirect heat. Place the ribs over the cooler side of the grill grates, bone side down, and cover. Cook as instructed, rotating the ribs every time you spritz them for even cooking.
FOR A GAS GRILL
Prep the ribs, and when ready to grill, turn your gas grill into a smoker using a smoking box loaded with wood chips and set the grill up for indirect heat by turning all but one burner to low or medium and preheating the grill to 225-250 degrees F. Cook the ribs on the cooler side of the grill, replacing the wood chips every 45 minutes for the first 2 hours. When ready to spritz, be sure to rotate the racks of ribs for even cooking. Consider using a rib rack holder to make this process easier on a gas grill.
FOR A PELLET SMOKER
Prep the spare ribs as instructed, and when ready to smoke, set up your Traeger pellet smoker for 225 degrees F. We love using Jack Daniels Charcoal pellets for added smoke flavor when using our pellet grill. Smoke the ribs, as instructed