Who doesn’t love Smoked Spare Ribs?! We order them at festivals or BBQ joints. Why not make them at home? You don’t have to have a smoker to make luscious ribs! I make them on the grill and in the oven! Delicious, easy dinner for any night of the week!
We make these spare ribs a lot during the spring, summer and fall but…. we love to do a few batches in the middle of winter! It’s so convenient to do the ribs inside when the weather is hideous!
You can do them all year around! They are really quite addicting, too! If you don’t have a smoker, don’t despair! You can can cook tasty Smoked Spare Ribs on the grill or in the oven!
What you need
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How to make smoked spare ribs
- Dry ribs thoroughly with paper towel. I start with the rub first. There are some good rubs you can buy but I like to make my own. That way I can control the sodium. We also like a lot of cumin and a bit of heat.
- Liberally rub the pork on both sides with the rub. Mix two parts vinegar to one part oil and put it in a clean kitchen spritzer. Alternatively, you can brush on lightly so the rub doesn’t get lost.
- If you are using a smoker, preheat to 200-225°F. We love to use green apple wood when we smoke, it gives the pork a great flavor but you can buy hickory in bags, pre-dried. Soak whatever wood you use for at least 4-5 hours or overnight. Place the meat on the racks and spray with the oil and vinegar mixture. Spray once an hour until pork is done. For full sized ribs 6-8 hours. Baby Back ribs will only take about 5-6 hours.
- If you use the grill or the oven to smoke your ribs, preheat to 200-225°F. Place on rack set on top of large, rimmed baking sheet. Spritz them once every hour for about 1/2 of the time they will need to cook. (See approximation of time in #4).
Once you can see the pork pulling up on the bones, brush the pork with your favorite sauce. If smoking, loosely wrap ribs with aluminum foil and place back in smoker another 30 minutes. If grilling or oven, cook another 30 minutes uncovered.
What wood should you use for smoking?
Many different woods work well for smoking. The key is to soak your wood for at least 4 hours or overnight. The other option is to use fresh cuts of wood, if you have access. Soak fresh cuts for at least a couple hours.
Other recipes with pork
Tools I use for smoked spare ribs
I hope you enjoy this recipe for Smoked Ribs, no matter how you cook them, they are so much better with the addition of smoke!
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Enjoy! And have fun cooking!
Smoked Spare Ribs; Smoker or Oven
- Preheat smoker or oven to 220 degrees F.
- Place soaked wood in a metal tray for oven and smoker. Place a tin of water along side the wood tray. (If water runs out during cooking, add more water to the pan)
- Mix oil and vinegar together.
- Rub ribs on both sides with dry rub.
- If using oven, loosely cover with aluminum foil.
- If using smoker, place directly on racks.
- Spray or mop ribs with the oil and vinegar mixture.
- If using smoker, spray or mop ribs every hour or so to keep moist.
- When the bottom of the rib meat pulls up and exposes the bone on the end, the ribs are ready. Internal temperature of at least 190 – 200 F.
- Brush on your favorite BBQ sauce.
- We finish them on a very hot grill to get a nice dark color. This step is optional.
- Baby back ribs will take 5-6 hours and spareribs will take 6-8 hours, depending on the size.
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Originally Published 8/12/2016