Smoked Pork Spare Ribs
St. Louis-style spare ribs with rich, smoky flavor.
Jump to RecipeSpare ribs are the bigger, meatier cousin of baby backs, and in many ways, I prefer them. There's more fat, more connective tissue, and when cooked properly, they're incredibly rich and satisfying. These St. Louis-style ribs are trimmed up nice and neat, making for a beautiful presentation and even cooking.
I make these for serious BBQ gatherings where people know their ribs. They're perfect for summer cookouts, watching the big game, or any occasion where you want to serve up authentic BBQ. The generous size means each rib is a substantial serving, which guests always appreciate.
Spare ribs demand classic BBQ sides. Coleslaw is absolutely essential - I prefer a vinegar-based slaw with these since it cuts through the richness. Baked beans, preferably homemade with plenty of bacon, are non-negotiable. Corn on the cob, potato salad, and cornbread round out the spread.
For variations, try different regional styles. Kansas City-style uses a sweet, tomato-based sauce applied at the end. Texas-style keeps it simple with just salt and pepper, letting the smoke and meat flavors dominate. Memphis-style goes dry with a heavy spice rub and no sauce at all.
The trimmings you remove when making St. Louis cut aren't waste - they're rib tips! Season and smoke those right alongside the main ribs. They're fattier and cook faster, making perfect snacks for the pitmaster while waiting for the main event.
Ingredients
Instructions
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1
Trim the ribs St. Louis style by removing the rib tips and any loose flaps of meat. Flip the rack over and peel off the membrane from the bone side.
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2
Brush a thin coat of yellow mustard on both sides as a binder, then season heavily with Blues Hog Dry Rub. The sweet and tangy notes are tailor-made for spare ribs.
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3
Get your smoker dialed in at 250°F. Load with cherry wood chunks for a rich color and mild fruity smoke.
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4
Place the ribs meat-side up on the grate. If you're cooking multiple racks, use a stainless steel rib rack to stand them upright and save space.
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5
Smoke for about 3 hours, spritzing with apple cider vinegar every 45 minutes after the first hour. The bark should be a deep mahogany.
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6
Lay each rack on a sheet of heavy-duty foil, add a splash of apple juice and some brown sugar, and wrap tightly. Return to the smoker for about 2 hours.
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7
Unwrap the ribs carefully — use heat-resistant gloves as the steam is very hot. Brush with Sweet Baby Ray's BBQ Sauce and place them back on the smoker unwrapped for 15-20 minutes so the sauce tacks up.
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8
The ribs are done when the internal temperature reads 195-203°F between the bones. Verify with an instant-read thermometer. The meat should have pulled back from the bone tips. Rest 10 minutes, then cut between the bones and serve.