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Perfectly Smoked Spare Ribs





Yields
4 Servings




Total Time
5 hrs

An easier, less time-intensive introduction to slow and low. Fatty pork ribs get tender and take on smoke flavor much more quickly than brisket. This recipe is for a single rack of ribs, but can easily be scaled up to fill up your smoker or grill and feed a crowd.

Matt Horn Ribs




Thomas J. Story
 1 rack pork spare ribs
 2 tbsp coarse kosher salt
 2 tbsp coarse ground black pepper
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tbsp paprika
 2 tbsp dried mustard powder
 1 tbsp cinnamon
1

Preheat your smoker to 275°F. Make sure you are burning a clean oxygen-rich fire.

2

Trim any loose fat on the ribs. Remove the skirt meat from the back of the spareribs—or it can be left on, it's your choice.

3

Apply olive oil to the ribs as a binder and begin seasoning the meat with your rub mixture. Make sure the meat has an even application of rub; repeat the same process on the back side.

4

Place the seasoned ribs on the smoker and don't open it for another 3-4 hours. Once the ribs have been on for 4 hours, spritz them with either water, apple juice, or apple cider vinegar. Check for color and close the smoker lid. Once the ribs reach an internal temperature of 200°F, remove from the smoker, wrap in foil, and let the ribs rest for 30 minutes. Once they have rested, they are good to serve.

Nutrition Facts

Servings 0