Smoked Brown Sugar Spare Ribs Recipe

Firing up the smoker and cooking a rack of brown sugar spare ribs is not rocket science, but it sure is worth your time. Have some fun with your loved ones, watch their mouths water, and then tell us how it went!

Smoked Brown Sugar Spare Ribs Recipe

First things first, let’s create a simple rub that will compliment the meat’s flavor, without overpowering it. Here are the ingredients you will need:

  • 1/4 Cup dark brown sugar
  • 2 Tbsp garlic salt
  • 4 tsp chili powder
  • 1 tsp black pepper
  • 1/2 tsp celery salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon

You will notice there is no straight salt in there. That’s because the garlic and celery salts are already enough for an entire rack. Get the ingredients all mixed up, then put the rub in an empty shaker container.

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Brown Sugar Braising Sauce

Next up, let’s prepare the braising sauce that we’ll use later on. It’s very simple, yet effective. Just mix:

  • 1/2 Cup apple cider vinegar (unfiltered)
  • 1 Cup dark brown sugar

All right, time to prep the ribs! As always, remove the membrane (silver skin) from the bones side of the meat. This membrane won’t render down, and stops the smoke from penetrating the meat. Trim off any flaps of meat and square the rack if so desired.

Coat the ribs in your preferred binder (usually mustard or olive oil). Then give them a nice, even coating of the rub made earlier.

Smoking Your Brown Sugar Ribs

Next, it’s smoking time! Fire up your pit, aiming for indirect cooking over 250ºF. Once up to temp, place the racks on the heat, close the lid, and sit back.

Once the meat turns to a rich mahogany color, and the bark starts to develop, it’s time to wrap. Pull them off the heat, and place them face-down on a sheet of aluminum foil. Pour some of the vinegar/brown sugar liquid on and under it. Wrap as tightly as possible without tearing the foil. Finally, place the wrapped racks back on the pit.

Cook for another hour (approximately), then check for tenderness. If a meat probe or toothpick can go in and out of the meat with little resistance, pull off the heat.

Drain the liquid, then place back on the cooker. Glaze with your favorite BBQ sauce, and let the heat caramelize it for 5-10 more minutes.

That’s it, rest the meat for ~15 minutes, then enjoy your smoked brown sugar spare ribs!

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