Bar-b-q Spare Ribs Recipe

Trim and remove membrane

If your rack still has the membrane on the bone side, slide a knife under one corner of the membrane and loosen it, then grab with a paper towel and pull it off. Trim any excess fat or thin ragged edges so the rub can adhere evenly.

Dry and tenderize

Pat the ribs dry with paper towels. Combine the yellow mustard and 2 tablespoons apple cider vinegar; rub this lightly over both sides of each rack. This acts as a binder and slight tenderizer.

Season with salt and base spices

Evenly sprinkle 1.5 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder over both sides. Press gently so the seasoning adheres.

Mix rub

In a small bowl combine 3 tablespoons packed light brown sugar, 2 tablespoons paprika, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard and 1/4 teaspoon cayenne. Whisk to break up any clumps.

Apply rub

Generously coat both sides of the ribs with the dry rub, pressing it into the meat so it forms an even layer. Let the rubbed ribs rest uncovered in the refrigerator for 30 minutes to 2 hours (or up to overnight) to let flavors penetrate and form a tacky surface for smoke adhesion.

Prepare smoker or grill

If using a charcoal grill, light coals and bank them to one side for indirect heat. If using gas, heat one zone to medium-low and leave the other side off. Soak wood chips 30 minutes if using chips; use chunks for longer smoke. Target a cooking temperature of 225-250°F (107-121°C). Add wood to the coals or smoker box to produce steady smoke.

Place ribs for indirect cooking

Place the ribs bone-side down on the cool side of the grill/smoker so they are not directly over the flames. Insert a probe thermometer into the meat between bones (not touching bone) if available.

Smoke the ribs

Cook the ribs at 225-250°F for about 2 to 2.5 hours, maintaining steady temperature and smoke. Every 45-60 minutes check temperature and fuel; spritz the ribs with a mixture of 2 tablespoons apple cider vinegar and 2 tablespoons water if they look dry to help form a moist bark.

Wrap (Texas crutch) — optional

When ribs reach an internal temperature around 160-170°F and the bark is set (usually 2–2.5 hours), remove them and wrap tightly in aluminum foil with 1 tablespoon butter and 2 tablespoons water added into the packet to create steam. Return wrapped ribs to the grill/smoker and continue cooking for another 45–60 minutes until the meat reaches about 195–203°F and is tender.

Unwrap and rest

Carefully remove ribs from foil (watch for hot steam) and place back on the grill bone-side down for 5–10 minutes unwrapped to firm the bark or to finish if you prefer not to sauce immediately.

Make the sauce

While the ribs are finishing, combine 3/4 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 tablespoon butter and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and butter melts. Simmer gently 4–6 minutes until slightly thickened. Taste and adjust sweetness or acidity.

Glaze the ribs

Brush a thin layer of warm sauce onto both sides of the unwrapped ribs and return to the grill for 5–8 minutes to set the glaze. Brush a second light coat and heat for another 2–3 minutes. Avoid heavy application too early — apply thin coats to build a glossy finish without burning the sugars.

Rest and slice

Remove ribs from the grill and let them rest 10 minutes loosely tented with foil. Using a sharp knife, slice between the bones into individual ribs.

Garnish and serve

Arrange ribs on a platter, brush any remaining sauce on top if desired, and sprinkle with chopped parsley. Serve with extra BBQ sauce on the side.