These Memphis Style Smoke Spare Ribs are the only recipe you’ll need to try out in your new smoker. They are loaded with delicious flavor and extremely tender!
Mix the brown sugar, paprika, black pepper, salt, garlic salt, cayenne pepper, cumin, onion powder, chili powder, and ground mustard in a large bowl.
Add one tablespoon more of brown sugar for a sweeter rib.
Remove one heaping tablespoon or the spice mix to be used later and set the rest aside.
Prep the spare ribs
Trim the membrane from the back of the pork ribs using a sharp knife and a good grip. After a few initial swipes, the membrane should pull off the back with a little tug. Use a paper towel to grip, making it easier to pull.
Trim the flap of meat hanging from the ribs, if needed or desired.
When the membrane has been removed, cut the racks in half, if needed, to fit on the grill.
Season all sides liberally with the spice mix.
Wrap and refrigerate for 8 to 12 hours before smoking.
Prep the grill
When ready to cook, arrange lit coals for indirect heat with a drip pan positioned below where the ribs will be placed.
Allow the grill to preheat to 250 degrees F.
Throw a few chunks of lump hardwood over the hot coals to create a delicious smoked flavor and allow the dark smoke to burn off, about 10 minutes, before cooking.
Place the ribs on the grill, over the drip pan.
Cover and cook for about 1 hour, keeping an eye on the temperature.
Baste, or spritz, the ribs with a bit of apple cider vinegar.
Cover and cook for another two or so hours, spritzing as needed, every 30 monutes. Rotate the racks to avoid overcooking one side.
Continue to keep an eye on the temperature of the grill, adjusting the air vents as needed to maintain an even controlled temp.
Spritz the ribs once or twice more with the vinegar while cooking.
Ribs are done when the meat starts to pull back from the bone, and the internal temp reaches 190 degrees F with an instant read thermomter.
When ribs are close to done, spritz the ribs one last time and sprinkle the tablespoon of spice mix you set aside over the flesh side of the ribs to finish the cook.
Rest
Carefully remove the spare ribs from the smoker and allow them to rest 5 to 10 mintues before slicing them along the bone into individual ribs for servinf.
Notes
We have used both a Weber Kettle and a Pitt Barrel Cooker for this recipe. We cook over Cowboy All Natual Hardwood Lump Charcoal and use Wester Wood Hickory wood chunks.