Hickory Smoked Spare Ribs

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We LOVE fall. The weather is much more bearable then the 189° degrees we are subject to lately in the summer. The trees turn to beautiful shades of red and orange and yellow and football season begins. What better reason to stoke up the smoker for a batch of thick and juicy hickory smoked spare ribs for you and your fellow fans. These ribs may even help you forget that your team is stinking up the field.

You will need to acquaint yourself with the How To Use A Smoker instructions before starting this recipe.










Mix all the ingredients for the rub thoroughly and set aside.

Trim the ribs back to the tips. (Save the trimmings for ground pork!)

Apply a thin layer of simple yellow mustard to the ribs.

Cover the ribs with rub.

Place in a rack on your smoker which is waiting for you sitting nicely at 220°. These ribs do not require basting or saucing.

Smoke for 3 hours.

Remove from the smoker and wrap in foil. Return to rack and return rack to smoker. Smoke for 1 hour.

Remove from the smoker once again and remove foil. Return ribs to rack and return to smoker. Smoke for an additional hour, or until meat is tender and rips away easily. You do NOT want them to “fall off the bone”, that is over done. A trick to determine done-ness: Take a toothpick and push it in the ribs. If it goes in with little to no resistance, they are done.

Remove from smoker and stand back so you do not lose a finger when your friends dive in.

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