This Smoked Ribs recipe is juicy, succulent, and so flavorful. These smoked spare ribs are perfect for your next summer BBQ and cost just $1.85 per serving to make!
Course Main Dish
Cuisine America
Keyword ribs, smoked recipe
Prep Time 20 minutesminutes
Cook Time 5 hourshours10 minutesminutes
MARINATING AND RESTING TIME 1 hourhour30 minutesminutes
In a medium bowl, combine sugar chili powder, paprika, salt, and cumin.
PREP AND RUB RIBS:
Pull the silver membrane from the back of the ribs.
Transfer ribs to 2 large rimmed baking sheets.
Use your hands to distribute the rub over both sides of the ribs and rub it into the ribs.
Cover the baking sheets with foil and refrigerate at least 1 hour or overnight.
PREPARE FOR SMOKING:
If you’re using wood chips, soak wood chips in water 1 hour before smoking. If using wood pellets, skip this step. When ready, fill the smoker box with wood chips or pellets.
15 minutes before smoking, remove ribs from refrigerator and preheat smoker to 180° F with the lid closed.
SMOKE RIBS (RIB RACK INSTRUCTIONS):
Place rib rack on the grill. Place ribs in the rack.
Smoke for 4 ½ hours. At the end of the 4 ½ hours, move to the "COOK RIBS IN FOIL" instructions.
SMOKE RIBS (NON-RIB RACK INSTRUCTIONS):
Lightly oil grates, and place the ribs (meat-side up) on the grill. Smoke for 1 hour.
Flip ribs so they’re meat-side down. Close grill and smoke 30 minutes. Repeat this process every 30 minutes for a total of 2 ½ more hours.
COOK RIBS IN FOIL:
Remove the ribs from the grills. Increase the grill temperature of 350°F and close the lid.
Place each rack on a piece of heavy-duty foil. Brush both sides of the ribs with barbecue sauce.
Seal the ribs in the foil.
When the grill reaches 350°F, place the foil packets of ribs on the grill and cover. Cook for 40 minutes longer.
REST RIBS:
Take the ribs off the grill and let them rest for 15 minutes before removing the foil, slicing, and serving.