Pork Ribs Recipe
Full pork spare ribs, seasoned simply, smoked low and slow over white oak, and finished with a light glaze.
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Ingredients
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Ribs
Smoking
Finish glaze
Method
Ribs
- 1
Trim and prep
Remove ribs from packaging and pat dry with paper towels. Using a small sharp knife or paper towels, remove the membrane from the bone side: slide the knife under the membrane at one end, lift and loosen, grip with a paper towel and pull it off in one piece. Trim any large flaps of fat but leave a thin fat cap for flavor.
- 2
Apply binder and rub
Brush both sides of each rack lightly with yellow mustard to help the rub adhere. Combine kosher salt, black pepper, granulated garlic, and paprika; evenly season both sides of each rack, pressing the rub into the meat. Let rest at room temperature for 30 minutes or refrigerate up to 2 hours covered.
Smoking
- 3
- 4
Place ribs and maintain temperature
Place the ribs bone-side down on the smoker grate, leaving space between racks for smoke circulation. Maintain smoker temperature at 225°F ±10°F. Add white oak as needed to maintain light, steady smoke. Smoke the ribs for approximately 3 hours unwrapped, checking every 45–60 minutes to ensure temperature and smoke are steady.
- 5
Optional spritz (keeps surface moist)
Every 45–60 minutes after the first hour, lightly spritz the ribs with plain water or a 50/50 apple juice/water mix (not included in ingredients) to maintain moisture and help bark development.
- 6
The stall and foil phase (optional)
After ~3 hours, when ribs have developed a deep color and bark, you may wrap them in foil (place ribs bone-side down on a sheet of heavy-duty foil, add 1–2 tbs of apple juice or a small pat of butter if desired) and return to the smoker. Cook wrapped for another 1 to 1.25 hours until internal temperature reaches about 195–203°F and the meat is tender. Alternatively, continue unwrapped until desired tenderness if you prefer a firmer bark.
- 7
Finish glaze
- 8
Make glaze
In a small bowl, whisk together honey, apple cider vinegar, light brown sugar, lemon juice, and 1 tsp hot water until smooth and slightly runny. Taste and adjust balance: add more vinegar for tang, honey for sweetness, or water to thin.
- 9
- 10
Final rest and serve
Transfer ribs to a cutting board and let rest 10 minutes. Optionally sprinkle with coarse finishing salt. Cut between bones into individual ribs and serve warm.