Smoked Pork Spare Ribs Recipe
These Smoked St. Louis Spare Ribs are tender, juicy, smoky, and perfect for summer cookouts. Use the classic 3-2-1 method for fall-off-the-bone ribs, or shorten the wrap time for ribs with more bite.
Servings: 6
Calories: 540kcal
Ingredients
- 2 racks St. Louis style spareribs
- ½ cup barbecue dry rub
- 1 cup barbecue sauce
Optional for wrapping:
- ¼ cup apple juice
- 1 Tablespoon light brown sugar per rack
Instructions
- Prep the ribs: Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs by loosening one corner with a knife, then gripping it with a paper towel and pulling it away.
- Season the ribs: Coat both sides of the ribs generously with barbecue dry rub. For the best flavor, refrigerate the ribs overnight, then add a light dusting of rub before smoking.
- Preheat the smoker: Preheat your smoker to 225°F to 250°F. Add wood chunks, chips, or pellets according to your smoker setup.
- Smoke unwrapped: Place the ribs on the smoker bone-side down. Smoke for 3 hours, or until the rub is set and the ribs are a deep reddish-brown color.
- Wrap the ribs: Place each rack on foil or butcher paper. Add apple juice, and if desired, butter, brown sugar, or extra rub. Wrap tightly and return to the smoker.
- Cook wrapped: Cook wrapped for 1 to 2 hours. Use 2 hours for fall-off-the-bone ribs or closer to 1 hour for bite-through ribs.
- Unwrap and sauce: Carefully unwrap the ribs and return them to the smoker. Brush with barbecue sauce if desired.
- Finish the ribs: Cook for about 1 more hour, until the sauce is set and the ribs are tender. The ribs are usually done around 190°F to 203°F, depending on your preferred texture.
- Rest and serve: Let the ribs rest for 10 to 15 minutes, then slice between the bones and serve.
Notes
- St. Louis ribs are spare ribs that have been trimmed into an even rectangular shape.
- The 3-2-1 method gives softer, fall-off-the-bone ribs.
- For ribs with more bite, shorten the wrapped stage to about 1 hour.
- Temperature is a guide. Ribs are done when they bend easily, the meat pulls back from the bones, and a probe slides in with little resistance.
- Hickory, apple, cherry, oak, and pecan are all good woods for ribs.
- Store leftovers in the refrigerator for 3 to 4 days.
Nutrition
Calories: 540kcal | Carbohydrates: 18g | Protein: 33g | Fat: 36g