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
Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple woods.
Trim your ribs. 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 your ribs. Sprinkle on your sweet seasoning, your beef seasoning, and then the black pepper. Cover the top, bottom, and all sides of the ribs.
Smoke your 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. Once your ribs reach an internal temperature of 200-205 degrees F and are tender when you bend them, remove your ribs to a cutting board.
Rest your ribs. Let your ribs rest on your cutting board for at least 15-20 minutes before slicing and serving.
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