This is not your everyday smoked spare ribs recipe. Although it takes longer than most recipes, if done right the results are spectacular. This is the smoked “Wet” Style smoked pork ribs recipe.
Smoke Time: Approximately 6 hours at 220-250 Degrees.
Wood used for smoking: Mesquite and Almond
Finished Internal Temp: When the meat falls off the bone
Basic Supplies Needed:
- Sharp Knife
- Pliers (Optional)
- Aluminum Foil
- Sauce Brush
- Rack of Pork Spare Ribs
- Apple Juice or Beer
- BBQ Sauce
Smoked Spare Ribs “Wet” Style Smoked Pork Ribs
First, two quick tips on smoking ribs: Ribs do not have a specific “finish temperature” on the smoker- you cook them until they are done (when the meat starts to fall off the bone). Typically for pork spare ribs this is anywhere from 5 to 6 hours if you are running your smoker at 250 degrees. The other secret to ribs, that applies whether you are smoking, grilling or cooking in any other way, is removing the membrane from the bone side. This is a lighter colored thin layer that you can peel off using a knife or pliers. Getting the membrane off makes all the difference, as it lets more of the flavor get into the meat, and is less likely to get stuck in your teeth when you are enjoying your meat.
When you have prepared your ribs, start by applying the seasoning all over both sides.
Get your smoker up to temperature at about 220-250 degrees, and put the ribs in bone side down. The bone side will be facing down throughout the entire process.
After about two hours of smoking pull the ribs off, and wrap it in a “foil boat”. To create this foil boat, put the ribs on top of two layers of foil, and wrap the sides around so the top is still uncovered. This way the foil will hold the liquids that come out of the meat. If you have a Bradley rack, put the wrapped ribs on there at this point to transport them without rupturing the foil boat. Go ahead and pour about 1⁄4 cup of apple juice or beer on top of the ribs, so they boil and steam inside that. Use one more piece of foil to loosely cover the upper side.
Put the wrapped ribs on your smoker again. After about 2 hours start peeling back the foil so you can see how the meat is doing. At this point you can also apply BBQ sauce or any other glaze on the ribs. Let it smoke uncovered, checking the tenderness every 20 minutes.
When the meat starts falling off the bone, your ribs are ready! Get them off the bone, and enjoy those smoked “Wet” Style smoked spare ribs!
When Smoking Ribs… To Wrap? or Not To Wrap? QOTD (Question of the Day) over in the ILGM VIP private Facebook group: When smoking ribs… do you wrap your ribs or not? Why or why not?
3-2-1 Method For Smoking Ribs: Secret Conversation Between Veteran Pitmasters If you’re here looking to learn something new about the 3-2-1 method for smoking ribs, awesome, then I strongly recommend that you pay attention as you read this entire article because when you do you’ll more than likely pick up some golden nuggets of rib smoking advice…
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