Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)

Smoked spare ribs are pork ribs slow-cooked at a low temperature on a smoker or grill, seasoned with a sweet and smoky dry rub, and glazed with barbecue sauce until fall-off-the-bone tender.

This recipe is a weekend crowd-pleaser, a backyard BBQ favorite, and pure Southern comfort on a rack of ribs. Whether you’re firing up the charcoal, the gas grill, or a Traeger smoker, I’ll walk you through step-by-step how to make ribs so good, your neighbors just might show up uninvited.

As a seasoned home cook and Southern food blogger with over a decade of experience, I’ve tested and refined this recipe using trusted grilling techniques. This is how I make ribs on the grill for my family, complete with sticky fingers, happy faces, and a whole lotta napkins.

Why you’ll love this recipe

• Fall-off-the-bone texture – Thanks to the low-and-slow cooking method, like my oven-baked baby back ribs and boneless country-style ribs, these ribs turn out irresistibly tender and juicy every time.
• Sweet, smoky, and just a little spicy – The homemade dry rub brings bold flavor, and the BBQ glaze seals the deal.
• Flexible cooking methods – This recipe works beautifully whether you’ve got a smoker, gas grill, or even just an oven.

Ingredient notes and easy substitutions

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements for these flavor-packed smoked ribs.

• Pork spare ribs – Meaty and flavorful. You can also use baby back ribs (they cook faster) or St. Louis-style ribs (which are trimmed spare ribs).
• Olive oil – Helps the rub stick. You can also use yellow or Dijon mustard for more punch.
• Brown sugar – Caramelizes on the ribs to form a mouthwatering bark. Light or dark sugar both work.
• Salt and black pepper – Simple pantry staples that make all the other flavors shine.
• Garlic and onion powder – Add depth to the rub. You can substitute granulated garlic or onion.
• Paprika – Adds rich color and mild smokiness. Use smoked paprika if you have it.
• Cayenne pepper – Adds a touch of heat. Adjust to taste or use chili powder as an alternative.
• Cumin – Warm, earthy flavor. You can swap in coriander if desired.
• Barbecue sauce – Use your favorite store-bought or homemade version. We love Sweet Baby Ray’s Original or Hickory and Brown Sugar BBQ sauce.

How to make the best smoked spare ribs

1. Remove the membrane (optional!) and excess fat and cartilage from the back of the ribs.

2. Pat dry, then rub with olive oil or mustard and generously coat both sides with the dry rub. Wrap seasoned ribs in foil and chill for 2 to 24 hours. Or leave at room temp for 30 minutes if you’re short on time.

3. Prepare your grill: For a charcoal grill, use the “snake method” for indirect heat. For a gas grill, turn one burner to low and leave the other off. For a Traeger or pellet smoker, set it to 250°F and preheat.
4. Place ribs bone-side down on the cool side of the grill. Cook for 3.5–4 hours at 250–275°F until the ribs reach an internal temperature of 195–203°F. Check between the bones in the thickest part of the rack and use the bend test as a backup; the ribs should flex easily and start to crack on top when they’re perfectly tender.
5. Brush with barbecue sauce and wrap in foil.

6. Rest for 10–15 minutes before slicing (target temp: 145–150°F for slicing).

What to serve with smoked spare ribs

I like to pair these smoky beauties with classic Southern sides like:

• American coleslaw, purple cabbage coleslaw, or spicy coleslaw
• Smoked baked beans
• Southern cornbread with buttermilk
• Baked mac and cheese with Ritz crackers
• Vegetable kabobs

And don’t forget sweet tea to wash it all down!

Recipe variations and twists

• Double-smoke flavor – Toss hickory, pecan, apple, or cherry wood chips on the coals or in the pellet hopper for extra smoky goodness.
• Spicy ribs – Amp up the cayenne or add chipotle powder to the rub.
• Sticky Asian-style glaze – Use hoisin, soy sauce, and a touch of honey in place of BBQ sauce.

Storing, reheating and freezing tips

• Refrigerate: Store leftovers in an airtight container up to 4 days.
• Reheat: Oven: Wrap in foil, reheat at 275°F for 15–20 minutes, or Air fryer: 350°F for 5–7 minutes.
• Freeze: Wrap tightly in foil and seal in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.

Make it ahead (meal prep and tricks)

• You can season and wrap the ribs the night before.
• You can also fully smoke them, skip the glaze, and refrigerate. When ready to serve, reheat and glaze for fresh-off-the-smoker flavor.

FAQs for Smoked Spare Ribs

Ready to fire up your smoker?

There’s nothing quite like the smoky aroma of spare ribs cooking low and slow outside. Whether you’re hosting a summer BBQ, tailgating, or just treating yourself, these smoked spare ribs are pure perfection on a plate.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.