Name: Not Your Everyday Smoked Pork Spare Ribs Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 2 racks of pork spare ribs; 1/4 cup brown sugar; 2 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp chili powder; 1 tsp salt; 1 tsp black pepper; 1/2 tsp cayenne pepper; 1 cup barbecue sauce; Wood chips for smoking (apple or hickory)

Not Your Everyday Smoked Pork Spare Ribs Recipe

Merl Haven Modified: January 30, 2024

Photos of Not Your Everyday Smoked Pork Spare Ribs Recipe

How To Make Not Your Everyday Smoked Pork Spare Ribs Recipe

There are plenty of reasons to love pork loins. But above everything else, they’re most popular for the tender and supple texture that they have. After all, who could really resist the sensation of sinking your teeth into succulent pieces of pork that shreds really easily? Have them barbecued, roasted, or cut into medallions and seared! Check out this collection of pork loin recipes, and make the most out of this special pork cut.

Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours and 20 minutes

Serves:

Ingredients

2 racks of pork spare ribs
1/4 cup brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 cup barbecue sauce
Wood chips for smoking (apple or hickory)

Instructions

Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper to make the rub.
Remove the membrane from the back of the ribs by sliding a butter knife under it and then using a paper towel to grip and pull it off.
Season the ribs generously with the rub, covering all sides.
Place the seasoned ribs on the smoker grates and add wood chips for smoking.
Smoke the ribs for 2 hours, maintaining a consistent temperature of 225°F (107°C).
After 2 hours, brush the ribs with a thin layer of barbecue sauce and continue smoking for another hour, or until the internal temperature reaches 203°F (95°C) and the meat is tender.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.

Nutrition

Calories : 670kcal
Total Fat : 47g
Saturated Fat : 16g
Cholesterol : 186mg
Sodium : 931mg
Total Carbohydrates : 26g
Dietary Fiber : 3g
Sugar : 19g
Protein : 36g

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