Low and Slow Smoked Spare Ribs
On July 25, 2023 (Updated October 24, 2023)
This post may contain affiliate links. Please read our disclosure policy.
Smoked Spare Ribs are a staple on BBQ restaurant menus because they are flavorful, juicy, and simple to prep. This recipe keeps things easy for the backyard with a classic dry rub seasoning blend and a low and slow smoking process. Put these on mid-morning and you’ll have perfectly moist and tender ribs by dinnertime.
What are Pork Spare Ribs?
Pork spare ribs are the full rack of ribs on the lower/belly side of a pig. Fattier than baby back ribs, spare ribs are the preference for BBQ restaurants because they have plenty of intramuscular fat to stay nice and juicy through the smoking process. St. Louis style ribs are a trimmed-down version of full spare ribs.
Full spares can occasionally be difficult to find in grocery stores, but if your local shop carries them you are likely to find a really great per pound price on them. I often stock up on spare ribs when my store gets a big order in because they are so affordable. For more information on the various cuts of ribs, check out my full guide to smoked 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.
There are several methods for smoking spare ribs and a majority of them include wrapping in foil or saucing. I have recipes for that type of rib cook (just head to my Pork Recipe Category), but this one keeps it straightforward and simple. My husband Todd is a classic BBQ guy and prefers to taste the ribs, the smoke, and a kiss of seasoning instead of sauce and everything else. If you’re a no-sauce lover, this recipe is for you!
Since we are focusing on clean flavors with the smoke and the seasoning, we need to treat the smoke like another ingredient in the recipe. I prefer using fruit woods with ribs, but if you’re looking for a classic BBQ flavor, give hickory or oak a try.
How to Trim Spare Ribs
Trimming spare ribs is an important step in the smoking process. Spare ribs generally come in a vacuum pack straight from the processing plant and require a little bit of trimming at home before they are ready to hit the smoker. You can save your trimmings for stock or smoke them alongside your spare ribs for a little pitmaster’s snack to munch on in the afternoon.
- Begin by grabbing a high-quality sharp knife. Start by squaring up the ends and taking off the “tail” where the meat becomes thin and the bones are spread far apart.
- Move up to the top edge of the ribs where they get super thick. You’ll feel a thick ridge of bone. Use the tip of your knife to slide between that bone and the meat. You’ll have to remove this bone at a bit of an angle. This step is optional, but the bones are so large, I typically just end up discarding them (and the little bit of meat above them) after smoking anyways.
- Flip the ribs over and take off the thin strip of meat that runs diagonally across the ribs.
- Remove the membrane on the back of the ribs by lifting an edge with a butter knife. Grab the edge of the membrane with a paper towel, hold the ribs with your other hand, and then peel slowly.
How to Smoke Spare Ribs
You can smoke spare ribs on whatever type of indirect smoke you have in your backyard. This is one of the most simple and straightforward methods for smoked spare ribs because sometimes, simple really is the best. Here’s how to do it:
- Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple wood for these ribs.
- Trim. Follow the steps above to trim your ribs and get them ready to smoke.
- Season. Use a seasoning with a little sweetness, a little heat, and a good amount of salt. I’m combining Hey Grill Hey Rib Rub, Hey Grill Hey Beef Rub, and extra black pepper.
- Smoke the ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Get those ribs on your smoker and let them roll for at least 4 hours before you open the lid and start checking on your ribs. Your ribs are done when they reach between 200-205 degrees F.
- Rest then enjoy. When your ribs are ready, pull them off the smoker and let them rest for around 15 minutes before slicing and serving.
How Long to Smoke Pork Spare Ribs
With your smoker running strong at 250 degrees F, you can anticipate that your spare ribs will take 4.5-5.5 hours to fully cook. Make sure you have a handy meat thermometer nearby to check your temperature throughout the cook.
I like to test my ribs for tenderness by using the bend test. Using tongs at the end, lift the last 3 ribs and give them a slight bend. You want to see your ribs start to split and shred a little bit. Another doneness indicator is looking at the exposed bones on your ribs. You will start to see the meat pull back from the bones when your ribs are almost done. Finally, you can test for temperature. I like my ribs to be sitting between 200-205 degrees F.
More Smoked Ribs Recipes
If you want to start branching out and trying new smoked rib recipes with unique cooking methods and flavors, give these ones a whirl!
Smoked Spare Ribs Recipe
Cooking dinner for your friends or family should be easy, and Hey Grill Hey is here to help! Over at the Hey Grill Hey Store, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Head on over there and get some Hey Grill Hey flavors delivered straight to your front door!
This post was originally published in February 2020. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked Spare Ribs
Video
Ingredients
- 1 rack spare ribs
- 2 teaspoons Hey Grill Hey Rib Rub recipe link in notes
- 2 teaspoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder
- 1 teaspoon coarse ground black pepper
Instructions
- Preheat. Fire up your smoker to 250 degrees F using your favorite hardwood. I recommend fruit, hickory, or apple wood for these ribs.
- Trim. Remove the large segment of bones on top of the ribs, the thin flap and membrane on the back of the ribs, and the tail end of the ribs.
- Season. Sprinkle all sides of the ribs with Rib Rub, Beef Rub, and black pepper.
- Smoke. Get those ribs on your smoker and let them cook for at least 4 hours before you open the lid and start checking on your ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Continue to smoke until they reach an internal temperature of 200-205 degrees F and are tender when you bend them.
- Rest. Remove the ribs to a cutting board. Let them rest for at least 10-15 minutes before slicing and serving.
Notes
- Purchase it from the store HERE: Rib Rub
- Make it from scratch using this RECIPE: Best Dry Rub for Ribs
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would try Planck’s in Boonsboro; they have amazing ribs and more. If i don’t smoke it myself we get pickup from there quite often.
I am looking for ribs already cooked on the smoker. I cannot find them any where in my town of Randallstown, MD. Your recipe sound like the way my late husband use to cook, them and I have not found any since his passing.
Have you ever tried to make them using the 3-2-1- method? perfect everytime simple to do. Good Luck Steve. I have been smoking food for a long, long, long long time.
How often can I add smoking chips if I don’t need to open the grill? I have a Masterbilt electric
Add them as needed. You can use them the whole cook!
I fill the chute 3 times in three-hour intervals.
Kelly—I soak a good amount of chips for a few hours. I fill the chip holder with so many chips that I do not have to add any during the cooking process. good luck Jim in Florida.
Can I use this recipe for baby backs?
Absolutely! Baby backs tend to cook a little bit faster so keep a close eye on them!
Yes. I recommend marinating them in Apple juice. So awesome
Do you put water in the pan for this method?
I don’t ever use a water pan. I’ve cooked with and without and never noticed much of a difference.
2 teaspoons Signature Sweet Rub
2 teaspoons Signature Beef Seasoning
1 teaspoon coarse ground black pepper
Doesn’t seem like enough seasoning for a whole rack of spareribs. Is that accurate?
You may want to double the recipe. There is a serving number just above the text recipe that you can click on and change to your liking.
I find that I only need one canister of charcoal to maintain 225-250 for over six hours if I am smoking something like a pork butt, boneless leg of lamb or half a brisket on the top rack of my large Weber smoker. But, when I am I sing both racks smoking a lot of ribs, as I am today, I have a struggle keeping the temperature in range. Any thoughts?
Bigger fire, more airflow. It’s always difficult to keep a smoker in a good temp range when you’re stuffing it absolutely full!
Hi Susie- this blog is awesome! I have a question.
I’ve done the low and slow method with the St. Louis style ribs with the apple cider vinegar glaze. They were a hit. On that recipe you say to smoke at 225 and begin basting after an hour and a half in the cook. This recipe calls for 250 and no checking on the ribs for four hours. My question is can I use the apple cider vinegar glaze for spare ribs? And if so, at what time could I open my smoker lid and start basting? Thanks.
Absolutely! I’d start basting about an hour after you put the ribs in the smoker and then baste every 45 minutes from there!
Love your website which is full of great info.
So do you prefer the method described here or your 3-2-1 method? Since we are on the subject of 3-2-1 does it make sense to stick the wrapped ribs in a 220 degree oven for the “2” portion and save on the pellet use for the two hours?
I usually cook with this method here. You absolutely can do the ribs in the oven like that! It’ll save pellets and you’ll get as much smoky flavor as you’re likely to get during the first 3 hours.
The smoker temperature should be taken in the smoker box or in the chamber where ribs are placed?
Where the ribs are!