Cooking juicy, flavorful barbecue spare ribs may seem intimidating, but with the right techniques, ingredients, and equipment, you can make restaurant-quality ribs at home. This complete guide will teach you everything you need to know to master the art of bbq spare ribs, from choosing the best ribs to prepping and seasoning, to slow-cooking methods and finishing on the grill. With a little patience and our expert tips, your ribs will come out tender, saucy, and full of smokey barbecue flavor.
Choosing the Best Ribs for BBQ
The first step to mouthwatering bbq ribs is selecting the right cut of pork. Here are the two main options:
Pork Spare Ribs
Pork spare ribs come from the belly side of the pig below the loin. Spare ribs have more fat and connective tissue than baby back ribs, which means they take longer to cook but get incredibly tender. The elongated shape with a straight rib bone makes them perfect for slow smoking and grilling. Look for racks that are meaty with a decent amount of fat.
Pork Baby Back Ribs
Baby back ribs, also called loin back ribs, are cut from the upper ribcage near the spine. They have less fat and connective tissue so cook faster than spare ribs. The curved shape and shorter cut make them ideal for faster cooking methods. Choose racks that are moist and reddish pink.
For authentic American bbq spare ribs, pork spare ribs are the top choice. The marbling and high collagen content break down into succulent, pull-off-the-bone meat with all-day smoking.
Prepping Ribs for Seasoning
Proper prep ensures your ribs absorb flavor and cook evenly. Follow these steps:
- Remove the membrane – The thin membrane on the underside can cause ribs to curl while cooking. Slide a butter knife under it then pull it off with a paper towel.
- Trim excess fat – Use a sharp knife to trim thick areas of hard fat around the edges for better presentation. Leave some fat for moisture.
- Rinse and pat dry – Quickly rinse ribs under cool water and pat completely dry with paper towels. The ribs need a dry surface to absorb the seasoning.
- Cut into sections (optional) – For more even cooking, cut racks in half or into individual ribs with a sharp knife.
Once prepped, the ribs are ready for a flavorful dry rub or marinade.
Creating a Signature Dry Rub
A homemade dry rub seasoned well in advance infuses the meat with spice flavors and tenderizes the ribs as they marinate. Use these tips for a top-notch bbq rub:
- Choose a blend of spices – Common ingredients include brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, cumin, and chili powder.
- Add some texture – Incorporate coarse pepper and kosher salt for flavor bursts. Crushed pepper flakes bring a touch of heat.
- Adjust to preference – Play around with the ingredient amounts to create your ideal spice profile.
- Make it the night before – Generously coat ribs all over with the rub. Cover and refrigerate 8-12 hours.
- Use rib racks – Place rubbed racks upright in rib racks to prevent the seasoning from falling off as it penetrates the meat.
With the right balance of sweetness, savory flavors, and a touch of heat, your custom dry rub will make these ribs unforgettable.
Choosing a Marinade for Moisture and Flavor
For ribs with a sticky, sauce-like coating, marinating is the way to go. Consider these tips:
- Use acidic ingredients – Ingredients like vinegar, citrus, and wine help break down connective tissue.
- Complement with oil – Oil prevents the acid from drying out the meat and promotes browning. Opt for olive, vegetable, or avocado oil.
- Season generously – Add plenty of dried herbs, minced garlic, pepper, chili powder, paprika and other favorite spices.
- Marinate overnight – Let ribs soak in the mixture for 8-12 hours in the fridge so the flavor penetrates fully into the meat.
- Save some – Reserve a portion of the marinade to brush over the ribs during grilling for consistent flavor.
Getting creative with citrus, vinegar, beer or whiskey marinades will make these ribs pop.
Low and Slow Smoking Methods
Smoking the seasoned ribs low and slow is vital for tenderizing the meat. Here are 2 top methods:
Oven Smoking
If you don’t own a smoker, you can still infuse oven-baked ribs with deliciously smokey barbecue flavor:
- Place ribs meaty side up on a foil-lined baking sheet and lightly coat with oil to prevent sticking.
- Fill a casserole dish with 1-2 cups of woodchips soaked in water for 30 minutes. Place on the lowest oven rack.
- Preheat the oven to 225°F. Put the ribs on the middle rack with a foil tent to prevent burning.
- Every 45 minutes, remove ribs and mop with barbecue sauce. Rotate pans and add more woodchips if needed.
- Check tenderness after 4-6 hours. The meat should slide off the bone. Discard drippings and foil after cooking.
Smoker Smoking
For authentic bbq flavor, smoking the ribs slowly in a charcoal or electric smoker is ideal:
- Prepare smoker with water pan and bring to 225-240°F. Use your choice of wood chips like hickory, apple, cherry, etc.
- Place ribs directly on the cooking grates meaty side up or in rib racks.
- Maintain even low heat and check doneness after 5-7 hours. Spritz with apple juice or water every hour to moisturize.
- Ribs are ready when the meat has shrunk back 1⁄4-1⁄2 inch from the ends of the bones.
Low and slow smoking breaks down connective tissue in the meat for fall-off-the-bone ribs bursting with tender, smokey juiciness.
Grilling for Caramelization and Char
The final step is grilling the smoked ribs over high heat to caramelize the outside. Follow these grilling tips:
- Clean the grill grates thoroughly and brush with oil to prevent sticking. Heat one side to high and one to low.
- Flip ribs every 5-10 minutes to prevent burning. Move ribs to indirect heat if flaming up.
- Brush ribs with thick, sticky barbecue sauce during the last 10-15 minutes only. The sugar in the sauce burns easily.
- Check for grill marks and a sticky glaze. Remove immediately when the desired doneness is reached.
The brief time over the hot grill gives the ribs a beautifully caramelized crust while locking in all the juice and smoke flavor.
Serving Suggestions
Now that your ribs are ready, here are some tasty ways to complete the barbecue meal:
- Side dishes – Serve classic bbq sides like coleslaw, baked beans, potato salad, cornbread, or collard greens.
- Extra sauces – Offer additional bbq sauce on the side or provide a variety of flavors like spicy, tangy, hickory, etc.
- Refreshing drinks – Iced tea, lemonade, beer, and fruity cocktails all pair perfectly with smoky ribs.
- Rib racks – Arrange ribs upright on a rack for easy sharing and a showstopping presentation.
- Napkins – Provide plenty of extra napkins for messy but delicious eating. Don’t forget wet wipes too!
With melt-in-your-mouth tender ribs and zesty sides, your bbq feast is sure satisfy any crowd. Now get grilling!
FAQs About BBQ Spare Ribs
Still have some questions about making tasty spare ribs? Here are answers to some frequently asked questions:
What is the best wood for smoking ribs?
Hickory and oak give ribs an quintessential smokey flavor. Apple, cherry, and pecan woods are also excellent options. Stay away from strong woods like mesquite.
Do you remove the membrane from ribs before smoking?
Yes, removing the membrane before seasoning helps the rub penetrate and prevents ribs from curling as they cook. Use a butter knife to separate then pull it off.
How can you tell when ribs are done smoking?
Check for tenderness and look for the meat shrinking back from the bones. Meat thermometers are ineffective with bone-in cuts. Use the bend test – ribs are ready if they bend easily without breaking.
Why do ribs curl while cooking?
The ribs may curl due to the membrane contracting or from uneven moisture levels between the bone side and meaty side. Trimming excess fat can also prevent curling.
How do you prevent ribs from drying out while smoking?
Maintain a low, indirect heat around 225-250°F. Spritz with apple juice or water every hour. Tent with foil if smoking longer than 5-6 hours. Don’t open the smoker too frequently.
Can you smoke ribs ahead of time?
Yes, smoked ribs can be refrigerated for up to 4 days. Reheat gently in the oven or on the grill before serving to prevent drying out. Freeze for longer storage up to 3 months.
Should ribs be smoked fat side up or down?
Cook ribs fat side up to allow the melting fat to baste the meat. The bone side down position can dry out the ribs. Flip the racks halfway through for even results.
How do you get ribs crispy on the outside after smoking?
After low and slow smoking, hit the ribs briefly over high direct heat on a hot grill. The sugars and sauce will caramelize, creating a crispy crust. Don’t overdo it or ribs will burn.
How can you firm up ribs if they are overcooked?
Simmering the ribs in sauce for a few minutes on the stovetop can rehydrate slightly overdone ribs. Keep the heat low to avoid overcooking further.
By mastering these bbq rib techniques and tips, you’ll be on your way to flawless backyard barbecue spare ribs that rival the best restaurants. Happy grilling!
Conclusion
Cooking incredible barbecue spare ribs requires patience for low and slow smoking, a good tenderizing dry rub or marinade, and quick searing at the end. With quality pork spare ribs and the right preparation, you can achieve competition-worthy results in your own backyard. Use this guide as a barbecue rib recipe and starting point, then adjust flavors to match your tastes. It just takes a few attempts to perfect your dry rub, marinade, and smoking process for ribs that are juicy, full of flavor, and fall right off the bone. Get creative with different woods for smoking and bbq sauce flavors for glazing. Your friends and family will be begging for your secret recipe in no time after tasting melt-in-your-mouth tender ribs hot off the grill. Next barbecue, impress them with your newfound mastery of the coveted spare rib.