slice ribs with cornbread on wicker basket.
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5 from 18 votes

Smoked Spare Ribs; Smoker or Oven

You don't need a smoker to make luscious smoked ribs!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings 6 servings
Calories 642kcal
Author Beth Neels
Cost $10



  • 1/8 c oil
  • 1/4 c cider vinegar
  • 1 rack pork ribs either baby back or spareribs
  • Either store bought dry rub or home made
  • Bottle of your favorite BBQ sauce
  • Wood for smoking (hickory, apple, peach, cherry, pecan) soaked in water for at least a few hours or overnight


  • 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.



Dry Rub Recipe
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 20 minutes, until hot.


Calories: 642kcal | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 52mg | Calcium: 3mg | Iron: 0.2mg