Spare Ribs Recipe

Trim and remove membrane

Remove the membrane from the bone side of the ribs: slide a knife under the membrane at one corner, lift and use a paper towel to grip and pull it off in one piece. Trim any excess fat or ragged edges so the surface is even.

Apply binder

Pat ribs dry with paper towels. Rub the yellow mustard evenly over both sides of each rack—just enough to help the dry rub adhere; the mustard flavor will largely cook away.

Apply dry rub

In a bowl combine all Dry Rub ingredients until evenly mixed. Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Let the seasoned ribs rest 30 minutes at room temperature or refrigerate up to overnight (if refrigerated, bring to room temperature 30–60 minutes before smoking).

Prepare smoker

Preheat your smoker to a steady 225°F (107°C). Use indirect heat. If using charcoal, bank coals to one side; if using a gas or electric smoker, set to 225°F. Add the wood chips or chunks (apple or hickory) to the coals or smoker box according to manufacturer instructions to produce thin, steady smoke.

Place ribs in smoker

Place the ribs bone-side down on the smoker grates, spacing them so smoke circulates freely. Insert a probe thermometer into the meatiest part of a rib (not touching bone) if you have one.

Smoke (Phase 1)

Smoke the ribs at 225°F (107°C) for 2.5 to 3 hours. Every 45–60 minutes, spritz the ribs lightly with apple juice (use a spray bottle) to keep the surface moist and help form a good bark. Maintain steady temperature and smoke level; replenish wood/charcoal as needed.

Wrap (Texas Crutch) — Phase 2

After 2.5–3 hours, when the ribs have a nice mahogany color and a pronounced bark, transfer each rack to a sheet of aluminum foil large enough to wrap tightly. Pour 1/4 cup apple juice onto the bone side of each rack in the foil, then wrap tightly (seal edges to create a steam pouch). Return wrapped ribs to smoker and cook an additional 1.5 to 2 hours at 225°F, until tender (a probe should meet little resistance and meat will have pulled back from the bones about 1/4–1/2 inch).

Unwrap and glaze (Phase 3)

Carefully remove ribs from foil and place back on smoker grates bone-side down. Brush a thin layer of barbecue sauce over the top of each rack; if desired, mix honey into the sauce for extra shine. Return to smoker for 20–30 minutes to set the glaze and develop a tacky finish. Watch carefully so the sugars do not burn.

Rest and slice

Remove ribs from the smoker and let rest 10–15 minutes uncovered. Slice between the bones into individual ribs. Serve warm with extra barbecue sauce on the side.

If using chips in a charcoal grill, soak chips for 30 minutes then drain before adding to coals; for gas smokers use a smoker box. Keep a water pan in the smoker to stabilize temperature and humidity. Save leftover foil sheets for wrapping or disposal.