Smoked Spare Ribs
This is the recipe that changed how I think about ribs. Forget the clock - we’re cooking to temperature, smoking straight through at 275°F for better fat render and deeper smoke penetration. No mid-cook wrapping, no complicated steps. Just quality spare ribs, a simple all-purpose rub, and patience. The result is a rib with a beautiful bark, juicy bite-through meat, and real smoke flavor that a foil-wrapped, braised rib simply can’t match.These take roughly 5-6 hours at 275°F — faster than most rib recipes and far more reliable, because you’re pulling them at the right internal temperature instead of guessing by time. Make it once and you’ll never stress over a rib cook again.
Servings: 6 people
Ingredients
- 2 slabs pork spare ribs 3.5 - 4 lbs each
- Texas-style rub
- 'Que That Rub and Seasoning optional
- ½ cup apple juice or apple cider vinegar (or a 50/50 mix of both) for spritzing
- your favorite BBQ sauce for a light glaze at the end (optional)
Instructions
- Score the membrane. Remove ribs from the package. Flip ribs bone-side up. Using a knife, score the membrane on the underside in a crosshatch pattern. *You can also fully remove the membrane if you wish, but we have not found there to be a noticeable difference.
- Season the ribs. Season the bone side of each slab lightly with Texas-style rub. Flip over and season more generously on the meat side, finishing with one pass of 'Que That barbecue rub across the top (optional). Let the rub sit and slightly absorb while the grill comes up to temp.
- Prep the grill. Preheat your pellet grill or smoker to about 275°F with your choice of wood or pellets. Allow the grill to fully stabilize at temperature before placing the ribs on.
- Smoke the spare ribs. Place seasoned spare ribs bone-side down directly on the grill grates (on the top rack if you have one). No foil, no wrapping. Close the lid and smoke at 275℉.
- Rotate and sprit the ribs. Around the 2-hour mark, rotate the slabs left to right to account for hot spots and to help the ribs cook more evenly. If you choose to spritz, mix apple juice and vinegar in a spray bottle and apply a light mist every 60–90 minutes starting at hour two, or once the exterior of the ribs is drier and the seasoning has set. *Don’t overdo it - you’re adding moisture, not washing off your rub. I only spritz about 2-3 times total.
- Check temperature, not time. Begin checking internal temperature at the 3 hour mark. Insert your thermometer probe between the bones into the thickest part of the meat - avoid touching bone. Continue smoking until the ribs are about 200-203℉ internal temp. *Total cook time could be anywhere between 4-6 hours, depending on what grill or smoker you have, the size of your ribs, etc.
- Optional BBQ sauce - When the ribs are 190-195°F internal temp, apply a thin, even layer of BBQ sauce across the top of each slab. Continue smoking until the ribs reach the correct internal temperature. *Don’t overdo it - a quality spare rib with good bark doesn’t need to be swimming in sauce.
- Pull and wrap. Once the ribs hit 200–203°F, pull them off the grill. Wrap each slab tightly in aluminum foil, and let them rest on the counter until the internal temp drops to about 150℉ before slicing.
- Slice between each bone and serve. These don’t need a lot of extra sauce — let people add their own at the table.
Video
Notes
- For the rub - We prefer to make a batch of our Texas-style all-purpose rub for all sorts of smoked meats. We mix it in a clean, dry seasoning shaker bottle and we have it on hand for other recipes, like these pork spare ribs. You may substitute your favorite pork rib rub. We also recommend topping the all-purpose rub with a pass of our 'Que That BBQ rub.
- Why 275°F? Fat renders more efficiently at this temp, you get a better bark, and you’ll save 1–2 hours of cook time compared to 225°F without sacrificing quality. Professional pitmasters consistently favor this range for spare ribs.
- Why no mid-cook wrap? Wrapping traps steam, which speeds up cooking but softens the bark and limits smoke penetration. Smoking straight through gives you better bark and more smoke flavor — especially critical on a pellet grill.
- Baby backs vs. spare ribs: This recipe is dialed in for spare ribs. Baby backs are smaller and leaner and will cook faster — start checking temps at the 2.5-hour mark. *We prefer spare ribs - look for "St. Louis Style Pork Spareribs".
- Storing leftovers: Wrap cooled ribs tightly in foil and refrigerate for up to 3 days. Reheat in a 300°F oven wrapped in foil for 20–25 minutes, or store sealed in a vacuum seal bag and reheat by sous-vide if you have it.