Bbq Spare Ribs Recipe

Make the rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne (if using). Whisk or stir until uniform and no lumps remain.

Prepare the ribs

If the membrane is still on the bone side of the spare ribs, loosen an edge with a knife and pull it off (use a paper towel for grip). Rinse and pat the racks dry with paper towels.

Apply binder and rub

Brush both sides of each rack with about 1 tablespoon of yellow mustard to act as a binder (it won’t flavor the ribs strongly). Generously coat both sides with the dry rub, pressing it into the meat so it adheres. Let the rubbed racks rest at room temperature for 20–30 minutes or refrigerate (covered) up to overnight for deeper flavor.

Preheat smoker or grill

Set your smoker or an indirect-heat grill up for low-and-slow cooking at 225°F (107°C). If using a charcoal grill, bank coals to one side and place a drip pan on the other. Add wood chips/chunks (apple, hickory, or oak) for smoke.

Start cooking

Place ribs bone-side down on the smoker or on the cool side of the grill. Close the lid and maintain the temperature at 225°F (107°C). Cook for about 2.5 to 3 hours, until the rub is set and the meat has good color and bark.

Spritzing (optional)

Every 45–60 minutes beginning after the first hour, spritz the ribs lightly with a mixture of apple juice and apple cider vinegar (combine the two). This keeps the surface moist and adds flavor. Use a spray bottle and avoid over-saturating.

Wrap for tenderness

After 2.5–3 hours (when ribs have good color and the bark is tacky), remove the ribs and wrap each rack tightly in aluminum foil. Before sealing, add about 1/4 cup apple juice inside each foil packet to create steam. Seal packets and return to the smoker/grill bone-side up.

Continue cooking

Cook wrapped ribs for another 1 to 1.5 hours at 225°F (107°C), until the meat is tender (a probe or fork should meet little resistance and the meat will have pulled back from the bone ends about 1/4–1/2 inch). Total cook time typically 3.5–4.5 hours depending on rack size and equipment.

Unwrap and glaze

Carefully remove ribs from foil (watch hot steam) and place back on the smoker or grill over indirect heat at 225–275°F (107–135°C). Mix the barbecue sauce with honey, apple cider vinegar and hot sauce (if using). Brush a generous layer of sauce on both sides of each rack.

Set the glaze

Cook unwrapped ribs for 15–30 minutes, brushing with additional sauce every 5–10 minutes, until the glaze is tacky and slightly caramelized. Avoid prolonged direct high heat that will burn the sugar in the sauce.

Rest

Remove ribs from the smoker/grill and let rest for 10 minutes loosely tented with foil. Resting lets juices redistribute and makes slicing cleaner.

Slice and serve

Slice between the bones into individual ribs or portions. Garnish with chopped parsley if desired and serve with extra BBQ sauce on the side.