There’s nothing quite like the taste of perfectly smoked pork spare ribs. The tender meat, infused with smoky flavor, falls off the bone with every bite.
But achieving that level of deliciousness takes some know-how. From choosing the right wood chips to monitoring the temperature, smoking ribs is an art form.
In this article, we’ll guide you through the process step-by-step, so you can impress your friends and family with mouth-watering ribs that are sure to be a hit at your next barbecue.
So grab your smoker and let’s get started!
How To Smoke Pork Spare Ribs?
Step 1: Prepare Your Ribs
Before you start smoking your ribs, you’ll need to prepare them. Start by removing the membrane from the back of the ribs. This will help your dry rub penetrate the meat and allow for more even cooking.
Next, season your ribs with a dry rub of your choice. You can use a pre-made rub or make your own using a combination of salt, brown sugar, paprika, pepper, garlic powder, and onion powder. Be sure to coat both sides of the ribs evenly.
Step 2: Choose Your Wood Chips
Choosing the right wood chips is crucial to achieving the perfect smoky flavor. Hickory, oak, mesquite, grapevine, apple, cherry, and pecan wood chips all make for great smoke for pork ribs.
Soak your wood chips in water for at least 30 minutes before adding them to your smoker. This will help them smolder and produce more smoke.
Step 3: Smoke Your Ribs
Preheat your smoker to 225°F and add your soaked wood chips to the coals or smoker box. Place your seasoned ribs on the smoker grate unwrapped and let them smoke for about 3 hours.
After 3 hours, remove the ribs from your smoker and wrap them in FDA approved peach butcher paper. This will help them retain moisture and flavor during the next stage of cooking.
Place the wrapped ribs back into your smoker and cook for another 2 hours. In a saucepan, whisk together ketchup, brown sugar, lemon juice, vinegar, molasses, garlic powder, onion powder, salt and pepper. Boil for 5 minutes.
Remove the ribs from your smoker again, unwrap them, brush with barbecue sauce and place back in the smoker. Cook for another hour, brushing the ribs with barbecue sauce every 20 minutes.
Step 4: Check For Doneness
Ribs are done smoking when their meat is soft, tender, and their internal temperature has reached 180 degrees F. You can test for tenderness by using the bend test. Using tongs at the end, lift the last 3 ribs and give them a slight bend. You want to see your ribs start to split and shred a little bit.
Another doneness indicator is looking at the exposed bones on your ribs. You will start to see the meat pull back from the bones when your ribs are almost done.
Finally, you can test for temperature. I like my ribs to be sitting between 200-205 degrees F.
Step 5: Rest And Serve
Once your ribs are done smoking, remove them from the smoker and let them rest at room temperature for 20 minutes before serving. This will allow the juices to redistribute throughout the meat.
Cut each slab in half or into individual ribs and serve with more BBQ sauce on the side.
Choosing The Right Wood Chips
Choosing the right wood chips is a crucial step in smoking pork spare ribs. Different types of wood chips can add different flavors and aromas to your ribs. Some of the best wood chips for smoking pork spare ribs include hickory, oak, mesquite, grapevine, apple, cherry, and pecan.
Hickory wood chips are known for their strong and bold smoky flavor that pairs well with pork. Oak wood chips add an earthy and mild smoky flavor to your ribs. Mesquite wood chips have a spicy and intense flavor that is perfect for those who enjoy a bold taste.
For a sweeter flavor, you can try using fruitwood chips like apple or cherry. Apple wood chips offer a sweet and mild flavor that complements the natural taste of pork. Cherry wood chips provide a mild and sweet taste with a beautiful deep red color that can make your ribs look as good as they taste.
When choosing your wood chips, make sure to soak them in water for at least 30 minutes before adding them to your smoker. This will help them smolder and produce more smoke. You can also mix different types of wood chips to create a unique flavor profile for your pork spare ribs.
Preparing The Ribs
To prepare your pork spare ribs for smoking, begin by removing the membrane from the back of the ribs. This will help your dry rub penetrate the meat and allow for more even cooking. Use a sharp knife to loosen the membrane, then grab it with a paper towel and pull it off in one piece.
Next, season your ribs with a dry rub of your choice. You can use a pre-made rub or make your own using a combination of salt, brown sugar, paprika, pepper, garlic powder, and onion powder. Be sure to coat both sides of the ribs evenly.
Once your ribs are seasoned, it’s time to choose your wood chips. Hickory, oak, mesquite, grapevine, apple, cherry, and pecan wood chips all make for great smoke for pork ribs. Soak your wood chips in water for at least 30 minutes before adding them to your smoker. This will help them smolder and produce more smoke.
Preheat your smoker to 225°F and add your soaked wood chips to the coals or smoker box. Place your seasoned ribs on the smoker grate unwrapped and let them smoke for about 3 hours.
After 3 hours, remove the ribs from your smoker and wrap them in FDA approved peach butcher paper. This will help them retain moisture and flavor during the next stage of cooking.
Place the wrapped ribs back into your smoker and cook for another 2 hours. In a saucepan, whisk together ketchup, brown sugar, lemon juice, vinegar, molasses, garlic powder, onion powder, salt and pepper. Boil for 5 minutes.
Remove the ribs from your smoker again, unwrap them, brush with barbecue sauce and place back in the smoker. Cook for another hour, brushing the ribs with barbecue sauce every 20 minutes.
Once your ribs are done smoking, remove them from the smoker and let them rest at room temperature for 20 minutes before serving. This will allow the juices to redistribute throughout the meat.
Cut each slab in half or into individual ribs and serve with more BBQ sauce on the side.
Seasoning The Ribs
Seasoning your ribs is an essential step in achieving the perfect smoky flavor. Before you start smoking your ribs, you’ll need to prepare them by removing the membrane from the back of the ribs. This will help your dry rub penetrate the meat and allow for more even cooking.
Next, season your ribs with a dry rub of your choice. You can use a pre-made rub or make your own using a combination of salt, brown sugar, paprika, pepper, garlic powder, and onion powder. Be sure to coat both sides of the ribs evenly with the dry rub.
When applying the dry rub, be generous and make sure it is fully coated on all sides of the ribs. Rub it in with your hands to ensure it sticks to the meat. This will not only add flavor but also help create a crust on the outside of the ribs.
After seasoning, let your ribs sit for at least 4 hours in the refrigerator to allow the flavors to meld together. For optimal results, let them sit for 24-48 hours.
Remember that seasoning is all about personal preference. Don’t be afraid to experiment with different spices and herbs to find the perfect combination that suits your taste buds. Just be sure to keep track of what you add so you can recreate it again in the future.
Setting Up Your Smoker
Now that you have prepared your ribs, it’s time to set up your smoker. The first step is to make sure that your smoker is clean and ready to use. Remove any ash or debris from the firebox and smoker grates.
Next, add your choice of charcoal to the firebox and light it up. Once the charcoal is lit and ashed over, add your soaked wood chips to the coals or smoker box. This will create smoke that will infuse the ribs with delicious flavor.
Adjust the vents on your smoker to maintain a temperature of 225°F. It’s important to keep a consistent temperature throughout the smoking process to ensure even cooking.
Place your seasoned ribs on the smoker grate unwrapped and let them smoke for about 3 hours. After 3 hours, remove the ribs from your smoker and wrap them in FDA approved peach butcher paper. This will help them retain moisture and flavor during the next stage of cooking.
Place the wrapped ribs back into your smoker and continue cooking for another 2 hours. After 2 hours, remove the ribs from the smoker again and brush them with barbecue sauce. Place them back in the smoker and cook for another hour, brushing with barbecue sauce every 20 minutes.
Once your ribs are done smoking, remove them from the smoker and let them rest at room temperature for 20 minutes before serving. This will allow the juices to redistribute throughout the meat.
By following these steps, you’ll be able to set up your smoker properly and smoke delicious pork spare ribs that are tender, juicy, and full of flavor.
Smoking The Ribs
Smoking the ribs is the most important step in the process of making delicious pork spare ribs. To achieve that perfect smoky flavor, you’ll need to follow a few key steps.
First, preheat your smoker to 225°F and add your soaked wood chips to the coals or smoker box. Once your smoker is ready, place your seasoned ribs on the smoker grate unwrapped and let them smoke for about 3 hours. During this time, the ribs will absorb the most smoke and develop a delicious bark on the outside.
After 3 hours, remove the ribs from your smoker and wrap them in FDA approved peach butcher paper. This will help them retain moisture and flavor during the next stage of cooking. Place the wrapped ribs back into your smoker and cook for another 2 hours.
During this stage, you can also add some liquid to the foil packet to help tenderize the meat further. Pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process.
Once the 2 hours are up, remove the ribs from your smoker again, unwrap them, brush with barbecue sauce and place back in the smoker. Cook for another hour, brushing the ribs with barbecue sauce every 20 minutes. This will help create a delicious glaze on the outside of your ribs.
Ribs are done smoking when their meat is soft, tender, and their internal temperature has reached 180 degrees F. You can test for tenderness by using the bend test or looking at the exposed bones on your ribs. You will start to see the meat pull back from the bones when your ribs are almost done.
Once your ribs are done smoking, remove them from the smoker and let them rest at room temperature for 20 minutes before serving. This will allow the juices to redistribute throughout the meat and make for a more tender and delicious bite.
By following these steps carefully, you’ll be able to smoke pork spare ribs that are perfectly cooked, tender and full of flavor.
Monitoring The Temperature
Monitoring the temperature of your pork spare ribs is crucial to achieving perfectly cooked, tender, and juicy ribs. Using an instant-read thermometer is a great way to ensure that your ribs are cooked to the right temperature.
Start by inserting the thermometer probe into the thickest part of the meat, between the bones. Make sure not to touch the bone, as this can give you an inaccurate reading.
The ideal temperature for pork spare ribs is between 198 and 202 degrees F. However, taking an accurate internal temperature in pork ribs can be difficult due to thin layers of meat and interspersed bones.
To check for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily, then the meat is considered “tender” and is ready to eat.
Another way to check for doneness is by using the bend test. Using tongs at the end, lift the last 3 ribs and give them a slight bend. You want to see your ribs start to split and shred a little bit.
It’s important to note that different cuts of ribs may require different cooking times and temperatures. Therefore, it’s essential to monitor the temperature regularly throughout the smoking process.
By following these tips and monitoring your pork spare ribs’ temperature, you can ensure that your ribs are perfectly cooked every time.
