Smoked Pork Spare Ribs
Pork spare ribs get a simple dry rub and a long slow smoke until the meat pulls cleanly away from the bone.
Spare ribs need low heat and plenty of time to break down their connective tissue into something tender, so patience matters more than any fancy technique here. A basic rub of salt, pepper, and paprika lets the smoke flavor come through without competing for attention. Wrapping the ribs partway through the cook locks in moisture for the final stretch.
Ingredients
Method
Tap a number to mark a step doneCombine the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, and onion powder in a bowl to make the dry rub.
Pat the ribs dry, remove the thin membrane from the back of each rack, and coat both sides evenly with the rub.
Preheat a smoker to 225F using a mild wood like apple or hickory, and place the ribs bone-side down on the grate.
Smoke the ribs for 3 hours, spritzing lightly with apple juice every hour to keep the surface from drying out.
Wrap the ribs tightly in foil with a splash more apple juice and return them to the smoker for 1.5 hours.
Unwrap the ribs and smoke for a final 30 minutes, until the meat has pulled back from the bone ends and feels tender when probed.
Rest the ribs for 10 minutes, then slice between the bones and serve with barbecue sauce on the side.
Kitchen note
Buy a rack that still has plenty of meat on it and skip the ones labeled extra lean, since a little fat keeps ribs from drying out over the long smoke.
