Smoked Pork Ribs
Recipe by Savory Spice Test Kitchen
Grilling & BBQ
Achieve tender, fall-off-the-bone results while building a rich, smoky flavor. It’s the perfect recipe for unforgettable summer cookouts.
Serves
2-3 servings
Prep Time
15 minutes
Cooking Time
5-6 hours
Ingredients
1 (4 to 6 lb.) rack spare ribs (St. Louis cut or full spare ribs)
Cue Glue
2 to 4 Tbsp. 'Cue Glue (optional)
Salt & Pepper Tableside Seasoning
2 Tbsp. Salt & Pepper Tableside Seasoning
3 to 4 Tbsp. BBQ rub of choice:
Platte Smokehouse Rib Rub
Platte Smokehouse Rib Rub
Kansas City BBQ Rub
Kansas City BBQ Rub
Red Rocks Hickory Smoke Seasoning
Red Rocks Hickory Smoke Seasoning
Georgia Boys BBQ Rub
Georgia Boys BBQ Rub
3 Tbsp. apple cider vinegar
Directions
Step 1
About 45 to 60 minutes before you’re ready to prep the rack of ribs, take it out of the fridge and let it begin coming toward room temperature.
Step 2
Meanwhile, prepare the smoker: Clean the grates, start the fire with your wood of choice, and bring the smoker temperature to between 225 and 300 degrees.
Step 3
Optional: Remove the membrane from the back of the ribs if it hasn’t already been removed. Pat the ribs dry with paper towels.
Step 4
Slather both sides of the ribs with ‘Cue Glue, if using. Season the back side lightly with Salt & Pepper Tableside Seasoning, then generously coat the tops and side with choice of rib rub.
Step 5
Place the ribs in the smoker bone side down and smoke for about 3 hours, maintaining a smoker temperature between 225 and 275 degrees. During this stage, the ribs will develop their bark and absorb smoke flavor.
Step 6
After the ribs have smoked for about 3 hours, begin lightly misting them with apple cider vinegar every 30 to 45 minutes. This helps keep the exterior from getting too dark or hot while the ribs continue to tenderize and develop bark.
Step 7
Optional: If you prefer a more traditional 3-2-1 style rib with a softer texture, you can wrap the ribs tightly in aluminum foil with 2 to 3 tablespoons of apple cider vinegar and continue cooking until tender.
Step 8
Continue cooking the ribs until they pass the “flex test.” Using tongs, lift the rack from the center. When the ribs bend easily and the surface begins to crack slightly, they’re done.
Step 9
If desired, lightly sauce the ribs during the final 10 to 20 minutes of cooking to allow the sauce to caramelize.
Step 10
Let the ribs rest for 10 to 15 minutes before slicing and serving.
Recipe Notes
Baby back ribs cook faster and tend to be leaner and more tender. St. Louis-style ribs are meatier, richer, and generally take a little longer to cook.
Wrapping helps tenderize the ribs and speeds up the cook. Foil creates softer, more “fall-off-the-bone” ribs, while butcher paper helps preserve bark texture. When choosing your smoking wood, hickory, oak, pecan, apple, and cherry wood are all excellent choices for pork ribs.
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