Smoked Pork Spare Ribs

Pork ribs smoked low and slow until the meat pulls clean from the bone. The bark is nearly black, the interior pink-ringed and tender. No sauce needed — just smoke, salt, and time. This is what a rib is supposed to be.

What You Need

• 1 rack pork spare ribs
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Wood chunks — hickory, apple, or cherry

Method

1. Remove the thin membrane from the back of the ribs by grabbing it with a paper towel and pulling firmly.
2. Apply dry rub all over both sides. Rest at least 1 hour, or overnight in the refrigerator.
3. Set up your smoker at 225–250°F. Add wood chunks.
4. Place ribs meat-side up. Smoke uncovered for 3 hours.
5. Wrap tightly in butcher paper or heavy foil. Smoke 2 more hours.
6. Unwrap and smoke 1 final hour uncovered to firm the bark. Total: 6 hours.
7. Done when ribs flex and crack slightly when bent in the middle. Rest 20 minutes before slicing.

Tips & Notes

• Membrane removal is essential — it doesn't render and creates a chewy barrier between the rub and meat.
• Apple or cherry wood gives a milder, sweeter smoke than hickory. Good for ribs.

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