Smoked Spare Ribs

When I want something that feels a little extra special but still easy to make, I go straight to these smoked spare ribs. They come out incredibly tender, full of smoky flavor, and coated in the most delicious sweet and sticky sauce. I love smoking spare ribs on the weekends, for gatherings, or anytime we’re craving true BBQ at home.

Why My Smoked Spare Ribs Are Superior!

Now that I make Smoked Spare Ribs at home I cannot order them when we go out to eat because they are never as good! I’ve been ruined for life, but that’s not such a bad thing.

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Every time I make these they come out of the smoker fall off the bone tender, perfectly sweet and sticky and a hit every single time. My kids actually request these for their birthday meals!

Nervous about smoking your first batch of ribs? No need to be as this pork spare ribs recipe is fool-proof and super simple with minimal steps using the famous 3-2-1 method for smoking ribs. And if I’m feeling like I could use a little heat, I love making Spicy Smoked Ribs which are just as delicious and tasty!

Key Ingredients

• Pork spare ribs – This recipe is specifically for spare ribs. Other varieties such as baby back ribs will overcook.
• Yellow mustard – This is the ticket to getting the dry rub to stick to the ribs and keep them moist and tender.
• Apple juice – Mixed with water, I spray this on the ribs periodically while they are in the smoker to keep them tender and flavorful.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Smoked Spare Ribs

1. Prepare ribs. Trim the flap of meat on the bone side on the rib and remove the membrane from the back of the ribs.
2. Prepare rub. Combine rub ingredients in a small bowl if making homemade.
3. Cover ribs. Evenly spread yellow mustard over the ribs. Spread the dry rub over the ribs covering completely. Cover completely in saran wrap. Place in fridge to rest a minimum of 2 hours.
4. Smoke. Place ribs, bone side down, on the preheated smoker and let smoke for 3 hours.
5. Spritz. Mix together ½ cup apple juice and ½ cup water in a spray bottle and spritz ribs with mixture every half hour.
6. Sauce and seal. Lay tinfoil out on counter and lay the ribs on the foil. Mix ½ cup BBQ sauce and ½ cup apple juice together in small bowl. Pour it carefully over the ribs and seal up the foil so nothing leaks out. Place ribs back in the smoker for 2 hours.
7. Coat with finishing sauce. Remove the ribs from the smoker and foil. Mix together BBQ sauce, honey and brown sugar for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for 1 hour.
8. Sauce and serve. Remove from smoker and brush with sauce again before serving.

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Serving Suggestions

When I can, I love to prepare an entire meal outside, so when the smoker’s on, chances are the grill is preparing side dishes like Corn on the Cob and Baked Potatoes. I love smoking them too but sometimes it is easier to manage two cooking processes than multiple dishes at once on the smoker.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

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Smoked Spare Ribs Recipe

These smoked spare ribs are tender, juicy, and packed with smoky flavor. I use a simple method with a sweet finishing sauce for perfect fall-off-the-bone ribs every time.

Prep:15 minutes mins

Cook:6 minutes mins

Total:21 minutes mins

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4

Equipment

• Smoker
• Measuring cups and spoons
• Liquid Measuring Cup
• Basting brush
• Plastic wrap
• Aluminum foil
• Spray Bottle
• Meat Thermometer

Ingredients

• ▢ 2 racks pork spare ribs
• ▢ 4 Tablespoons yellow mustard
• ▢ 1 batch dry rub for ribs
• ▢ ½ cup BBQ sauce divided
• ▢ 1 cup apple juice divided

Finishing Sauce

• ▢ 1 cup BBQ sauce
• ▢ 1 ½ Tablespoons honey
• ▢ 1 ½ Tablespoons brown sugar

Instructions

• Trim the flap on meat on the bone side on the rib and remove the membrane from the back of the ribs by sliding a dinner knife under the membrane and over the bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece or you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
• Prepare your favorite rub in a small bowl. I recommend rib rub or Sweet & Smoky Rub.
• Evenly spread yellow mustard over the ribs, covering completely. Spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours. I leave it overnight for best results.
• Prepare your smoker according to manufacture’s directions to a heat of 225 degrees Fahrenheit.
• Place ribs, bone side down, on the preheated smoker and let smoke for 3 hours.
• Mix together ½ cup apple juice and ½ cup water in a spray bottle and spritz ribs with mixture every half hour.
• After 3 hours, remove ribs from smoker but leave smoker on at same temperature.
• Lay tinfoil out on counter (enough to wrap ribs in) and lay the ribs on the foil. Mix ½ cup bbq sauce and ½ cup apple juice together in small bowl. Pour it carefully over the ribs and seal up the foil so nothing leaks out. Place ribs back in the smoker at 225 degrees Fahrenheit for 2 hours.
• After 2 hours has passed, remove the ribs from the smoker and foil. Mix together BBQ sauce, honey and brown sugar for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for 1 hour.
• Remove from smoker and brush with sauce again before serving.

Tips

Fridge: Store leftovers in an airtight container or zip top bag for up to 4 days.

Freezer: Wrap portions in plastic wrap and store in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.

Reheat leftover ribs in the microwave or in the oven until hot through.

Nutrition Information

Calories: 2064kcal (103%), Carbohydrates: 63g (21%), Protein: 102g (204%), Fat: 153g (235%), Saturated Fat: 49g (306%), Polyunsaturated Fat: 26g, Monounsaturated Fat: 56g, Trans Fat: 1g, Cholesterol: 520mg (173%), Sodium: 1800mg (78%), Potassium: 1919mg (55%), Fiber: 2g (8%), Sugar: 53g (59%), Vitamin A: 258IU (5%), Vitamin C: 1mg (1%), Calcium: 154mg (15%), Iron: 7mg (39%)

© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.