Smoked Spare Ribs; Smoker or Oven
You don't need a smoker to make luscious smoked ribs!
Servings 6 servings
- 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