Smoked Spare Ribs: Your BBQ Game-Changer

Smoked spare ribs are juicy, flavorful cuts of pork that are seasoned, slowly smoked until tender, and perfect for biting into.

Get ready to embark on a smoky, finger-licking ride with these smoked spare ribs that will make your taste buds cheer and beg for more. We’ve got everything you need, from the perfect spice rub to the low-and-slow smoking technique—every juicy detail you could possibly drool over.

Smoked Spare Ribs

smoked spare ribs

Get your aprons on and your kitchen timers ready folks, because we’re diving into the drool-worthy world of smoked spare ribs. These bad boys are the carnivorous equivalent of a bear hug, but for your taste buds! Slow-cooked, smoky, and absolutely succulent, these ribs are a delightful exercise in patience and flavor. Perfect for a summer BBQ or to impress that friend who thinks they’re the pitmaster.

  • Cooking Method: Smoking
  • Prep Time: 30 minutes
  • Cook Time: 5 hours
  • Cuisine Type: American BBQ


  • 2 racks of spare ribs
  • 2 tablespoons olive oil
  • 1/4 cup paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 cup apple cider vinegar
  • 1 cup apple juice

Cooking Instructions

  1. Remove the membrane from the back of the ribs. Trust me, no one likes chewing rubber.
  2. Brush both sides of the ribs with olive oil. Feeling like an artist yet?
  3. Mix paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl.
  4. Rub the spice mix generously on both sides of the ribs. Yes, get in there, get messy!
  5. Preheat your smoker to 225°F (107°C). Low and slow, folks.
  6. Place the ribs in the smoker, bone side down. Close the lid and step away; patience is key.
  7. After 3 hours, spritz the ribs with a 1:1 mix of apple cider vinegar and apple juice. Repeat every 30 minutes.
  8. Smoke the ribs for an additional 2 hours until they reach an internal temperature of 190°F (88°C).
  9. Remove the ribs from the smoker and let rest for 10 minutes. They need some alone time.
  10. Slice and serve. Victory!


  • Experiment with different woods like hickory or cherry for distinct flavors.
  • Garnish with fresh herbs like cilantro or parsley for a pop of color.
  • Add a splash of your favorite BBQ sauce for an extra zing.
  • Pair with classic sides like coleslaw, baked beans, or corn on the cob.
  • If you like spicy, add more cayenne or a splash of hot sauce to the spritz mixture.