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5 from 3 votes

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.
Prep Time15 minutes
Cook Time5 hours
Resting Time15 minutes
Total Time5 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Smoked Spare Ribs
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)



  • 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.



Rib Rub


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