A smoked spare ribs recipe, whole spare ribs, like they made it back in the day. This cook if full of plenty of meat, great flavor, cooked over a charcoal bed low and slow. Whole Spares are typically 12-13 bones long and still have the breast plate attached making for robust mouthwatering flavor combinations.
You will need
- Whole Spare Ribs
- Kosher Salt
- BBQ rub
- Hickory wood chunks
Old School Smoked Spare Ribs Recipe
One of the many great things about whole spare ribs, is that they require minimal trimming. You can even leave the breast bone and inside skirt on there- it’s more meat for the same money! The only thing you should remove is the membrane from the bones. It creates a barrier for the smoke, and becomes tough after cooking.
Having removed the membrane, it’s time to season them ribs! Start with kosher salt that will act as a base, patting it in on both sides. Then season with your favorite BBQ rub. Don’t go too heavy on either- you want to add taste without overpowering the flavor of pork.
For the next part of this smoked spare ribs recipe, you’ll need (surprise!) your smoker. Get the charcoal started, aiming for a temperature in the 250⁰F range. Add a few chunks of dry hickory for smoke. Place the ribs on the pit, and keep the temp steady. It should take 4 to 5 hours for the ribs to cook. At the 2.5 hour mark, check on them to make sure there’s enough moisture in there.
The ribs are ready when a thermometer probe or toothpick goes in and out of the meat with little resistance.
Finally! Let the ribs rest for 10-15 minutes before serving them.
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