Smoked Spare Ribs
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 dinner time.
Servings: 4 people
Equipment
- Smoker I highly recommend this one!
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.
Video
Notes
Rib Rub
- Purchase it from the store HERE: Rib Rub
- Make it from scratch using this RECIPE: Best Dry Rub for Ribs
Nutrition
Calories: 642kcal | Carbohydrates: 3g | Protein: 36g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 185mg | Potassium: 567mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 3mg