Smokin’ good pork spare ribs

Stav Kogan

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Servings: 4 servings

Some like ’em dry, some like ’em wet. If you have some wet revelers coming over for dinner, maybe whip up a batch of BBQ Sauce (recipe here) for them to pour over their ribs when you serve them.
3–4 lb (2 kg) pork spare ribs
1 cup dry rub (see pages 118–119 for recipes)
Begin by pulling the filmy membrane off the back of the ribs. Spread the dry rub all over.
Get your grill or smoker running at around 250°F (120°C) with no direct heat to the meat. If you have soaked wood chips, use them. Place a drip pan under your meat underneath your cooking rack filled halfway with water.
Allow to cook for 1 more hour and then pull ribs from grill. Cover in aluminum foil and put back in the smoker for 1 more hour.
Pull from grill and let sit for 10 minutes before cutting into serving sizes.

Once covered, place in refrigerator for 2–3 hours (you can leave them overnight if you want).
Remove and allow to come to room temperature.
Place ribs meaty side up onto your rack and over pan.
After 1 hour of smoking, flip ribs over. Ingredient Notes—Use one of the dry rubs from our book or create your own. We always have some dry rub sitting around waiting for the smoker.

Let us know how it was!