Smoked Spare Ribs Recipe

A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.

5 from 1 vote

These smoked spare ribs are everything you want in a summer BBQ recipe—tender, juicy, perfectly seasoned, and slathered with sticky BBQ sauce. Whether you use a Traeger, charcoal grill, or your oven, this easy smoked ribs recipe delivers every time. Great for cookouts, holidays, and family dinners.

Prep Time20

Cook Time4

Marinate2

Total Time6 20

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 158kcal

Author: Sharon Rigsby

Equipment

Charcoal/Gas Grill, Pellet Smoker (Traeger), or Oven
Aluminum Foil or Butcher Paper (for wrapping)
Meat thermometer
Sharp Knife (for trimming)

Ingredients

Ribs & Binder

1 rack of pork spare ribs 3–4 pounds
2 tablespoons olive oil or yellow mustard
½ cup barbecue sauce for finishing

Dry Rub (Spice Rub)

⅓ cup brown sugar
1½ teaspoons salt
1½ teaspoons black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon cumin

Instructions

Prep ribs

Trim and season: Remove the membrane (optional!) and excess fat from the back of the ribs. Pat dry, then rub with olive oil or mustard and generously coat both sides with the dry rub.
Marinate: Wrap seasoned ribs in foil and chill for 2 hours to overnight. Or leave at room temp for 30 minutes if you're short on time.

Prep Grill or Smoker

Charcoal Grill: Use the "snake method," where unlit briquettes are arranged in a semi-circle around the grill. Light a few at one end, and they slowly ignite for consistent heat. (Inspired by a tip from Michael Symon on Food Network.)
Gas Grill: Turn one burner to low, leave the other off.
Pellet Smoker: Set to 250°F and preheat.

Cook

Smoke low and slow: Cook for 3.5–4 hours at 250–275°F, until the internal temperature of the ribs reaches 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.
Glaze and rest: Brush with barbecue sauce and wrap in foil. Let rest for 10–15 minutes before slicing (target temp: 145–150°F for slicing).

Notes

Bend Test: To check if your ribs are perfectly tender, grab the rack with a pair of tongs and lift from about a third of the way down. If they’re ready, the rack should bend easily and form little cracks across the top. You might even see a rib or two start to pull apart; that’s exactly what you want! For added peace of mind, use a meat thermometer and check the thickest part of the meat, between the bones. An internal temp of 195–203°F is your golden zone.

Rotate the ribs on the grill: This helps prevent uneven cooking, especially if you’ve got hot spots.

Let the ribs rest: Don’t skip the 10–15 minute rest. It seals in the juices.

Want to turn your charcoal grill into a smoker? Try the “snake method,” as shared by chef Michael Symon on Food Network. Arrange a line of unlit charcoal briquettes in a semi-circle (like a snake) around the edge of your grill. Light a small handful at one end, and as those burn, they slowly ignite the rest, creating a steady, low heat perfect for slow-smoking ribs. You can also tuck in some wood chips along the way for extra smoky flavor.

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