Smoked Pork Spareribs
Bring bold, smoky flavors to your table with these mouthwatering Smoked Pork Spareribs, a barbecue classic that's perfect for backyard gatherings or special occasions. These tender ribs are coated in a sensational dry rub made with brown sugar, paprika, garlic, and a hint of cayenne for the perfect balance of sweetness and heat. Smoked low and slow at 225°F with wood chips for an authentic, smoky aroma, the ribs are then wrapped and finished to achieve fall-off-the-bone perfection with a caramelized crust. A splash of apple cider vinegar enhances their tangy, savory profile, making them utterly irresistible. Whether you're a seasoned pitmaster or just exploring the joys of smoking, this recipe is your guide to creating BBQ magic. Serve with classic sides like coleslaw, baked beans, or cornbread for a feast everyone will crave!
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Recipe Information
Ingredients
- 2 racks pork spareribs
- 0.5 cup brown sugar
- 0.25 cup paprika
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1 cup apple cider vinegar
- 4 cups wood chips
Instructions
Prepare the dry rub by mixing together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder in a bowl.
Remove the membrane from the back of the spareribs by sliding a knife under the membrane at one end and using a paper towel to pull it off.
Evenly coat both sides of the pork spareribs with the dry rub, massaging the spices into the meat. Let the ribs sit while you prepare the smoker.
Preheat your smoker to 225°F (110°C).
Place the wood chips in the smoker according to the manufacturer's instructions to create smoke.
Place the ribs on the smoker rack, meat side up.
Smoke the ribs for 3 hours, replenishing the wood chips as needed to maintain smoke.
After 3 hours, remove the ribs from the smoker and place them on a large sheet of aluminum foil. Spray or brush the ribs with apple cider vinegar.
Wrap the ribs tightly in the foil and return to the smoker for another 2 hours.
Carefully unwrap the ribs and return them to the smoker, uncovered, for an additional 30 to 60 minutes to allow the exterior to caramelize and become crispy, basting with more apple cider vinegar if desired.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 14308 mg | 622% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 74.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
