How to BBQ Spare Ribs

A perfectly barbecued spare rib is a little piece of heaven. When done right, the ribs have a beautifully caramelized bark on the outside, and the meat – tender, juicy, and infused with wood smoke – falls right off the bone. As fantastic as great ribs can be, it does take some work to get them just right. There are a few key steps to follow and techniques to master for ribs that will melt in your mouth. With the right process, a little patience, and a good dose of practice, you can become a true BBQ pro when it comes to spare ribs.

Ingredients and Equipment Needed

Here are the essentials required for making phenomenal barbecue spare ribs:

Ingredients

• Pork spare ribs (St. Louis-cut or baby back)
• Dry rub (see recipes below)
• BBQ sauce or mop sauce (see recipes below)
• Wood chips or chunks (typically hickory, oak, or applewood)
• Charcoal

Equipment

• Charcoal grill or smoker
• Chimney starter
• Tongs, spatula, meat thermometer
• Aluminum foil or butcher paper
• Spray bottle
• Disposable foil pan (for smoker setup)

Choosing the Ribs

There are a few different cuts of pork ribs to choose from:

Baby Back Ribs

• From the upper ribcage near the spine
• More tender, shorter, and curved than spare ribs
• Have a good amount of fat and marbling
• Take less time to cook than spare ribs

St. Louis-style Spare Ribs

• From the belly side of the ribcage
• Longer and fattier, with more connective tissue
• Require more time for the collagen to break down
• The most popular cut for BBQ competitions

Back Ribs

• Similar to baby backs but larger and meatier
• Not as uniform in shape as other rib cuts

For your first attempt at smoking ribs, opt for baby backs, as they will cook faster and more evenly. Once you get the process down, graduate to St. Louis spare ribs for an authentic barbecue pit experience.

Creating the Rub

A good barbecue rub is key for developing flavor in the meat. Apply the dry rub generously on both sides of the ribs at least one hour before cooking (you can even do it the night before). Letting the rub really get absorbed into the meat makes a big difference.

Here are some tasty barbecue rub recipes to try:

Basic Barbecue Rub

• 1/4 cup paprika
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Mix all ingredients together thoroughly in a small bowl. Store any extra rub in an airtight container.

Memphis Style Rub

• 1/4 cup paprika
• 3 tablespoons light brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper (optional)

Thoroughly combine spices and store unused rub in an airtight container.

Texas Style Rub

• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tablespoons sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1-2 teaspoons cayenne pepper

Mix ingredients together and store any leftover rub in an airtight container away from moisture.

Experiment with different rub combinations until you find your favorites. The possibilities are endless when it comes to unique spice blends!

Preparing the Ribs

1. Remove the thin membrane from the backside of the ribs. This will allow the rub and smoke to better penetrate the meat. Use a knife to loosen one corner of the membrane, then grab it with a paper towel and peel it off slowly.
2. Trim off any excess hard fat or loose pieces of meat with a sharp knife. A minimal amount of fat is good for keeping the ribs moist.
3. Apply a generous layer of the dry rub on all surfaces, ensuring it gets into every nook and cranny. Really massage it in there.
4. Let the ribs sit for at least an hour at room temperature for the rub to work its flavorful magic. You can also prepare them the night before and let them marinate in the fridge. Just allow the ribs to sit out for 30 minutes before putting them on the grill.
5. Right before cooking, lightly spray or brush the ribs with oil or apple juice to help the rub stick.

Now the meat is prepped and ready for smoking!

Setting Up the Grill

Ribs can be cooked either using indirect heat on a standard charcoal grill or in a dedicated smoker. Here’s how to configure each for optimal rib cooking:

Standard Kettle Grill

Use the “2 zone” fire setup:

• Pile hot coals on one side of the grill.
• Add a few wood chunks or a handful of soaked wood chips directly onto the hot coals for smoke flavor.
• Place a disposable foil pan on the side with no coals to catch any drippings.
• Position the ribs over the foil pan away from direct heat.
• Maintain temperature between 225-275°F, adding a few extra coals as needed.

Smoker

• Get smoker up to 250°F.
• Use preferred wood chunks or chips – typically hickory, apple, pecan, or cherry.
• Place ribs directly on the smoker grates away from direct heat, or put them in a foil pan.
• Add a water pan or spray ribs with apple juice to keep them moist.
• Maintain even temperature between 225-275°F.

The key is keeping a consistent low temperature on the cool side of the grill or in the smoker. This allows the ribs to cook slowly so the connective tissues can properly break down over time.

How to Light Coals Without Lighter Fluid

A charcoal chimney starter is the best way to cleanly and easily light coals for grilling or smoking. Here’s how to use one:

• Stuff the bottom compartment with newspaper or paraffin cubes.
• Fill the top compartment with charcoal.
• Light the paper or paraffin to get the coals burning.
• Once the coals are lightly coated in ash, carefully pour them onto the grill.

Using a chimney starter eliminates the need for chemical lighter fluids which can give food an unpleasant taste.

Maintaining the Temperature

The target cooking temperature for ribs is between 225-275°F. Going above 300°F is too hot and will cause the exterior to burn before the insides are cooked through.

If the temperature dips below 225°F, the long cooking time required will cause the meat to dry out.

Here are some tips for regulating temp:

• Start with more charcoal than you think you’ll need. It’s easier to restrict oxygen to lower temp than to raise it.
• Keep the grill vent open all the way to allow oxygen flow. Control temp with the air inlet on the bottom.
• If it gets too hot, close the lower air vents slightly to restrict oxygen.
• If it’s too cool, ensure the lower vents are fully open and add more hot coals as needed. Don’t pile them directly under the meat.
• Make small adjustments and allow 10-15 minutes for new coals to catch before reassessing.

Investing in a thermometer is invaluable for monitoring the internal temperature. Temperature regulation takes some work, but it’s vital for ribs that need prolonged cooking times.

Applying the BBQ Sauce

A classic barbecue sauce layered on the ribs in the final 30-60 minutes of cooking adds delicious glazed flavor. But take care not to add the sauce too early or burn it. There are a few techniques for getting the sauce on perfectly:

Basting Method

• Cook ribs for 3-4 hours until almost done
• Liberally brush sauce on both sides of the racks
• Let sauce caramelize for 15 minutes
• Flip ribs and repeat on other side

Spritzing Method

• Mix sauce with apple juice or water in a spray bottle
• Mist the diluted sauce periodically over the ribs in the last 30-60 minutes

The sugars and proteins in the sauce will burn quickly if applied too early or if direct heat is too high. Wait until the end to lacquer on just enough sauce to nicely glaze and caramelize the exterior.

Sample BBQ Sauce Recipes

Tangy BBQ Sauce

• 1 1⁄2 cups ketchup
• 1⁄4 cup apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper

KC Style Sweet & Smoky BBQ Sauce

• 1 cup ketchup
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup packed brown sugar
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon yellow mustard
• 1⁄2 tablespoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Alabama White BBQ Sauce

• 1 cup mayonnaise
• 1⁄4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon horseradish
• 1 tablespoon black pepper
• 1 teaspoon salt

Determining Doneness

Cooking time will vary widely based on grill temperature, altitude, wind conditions, and rib thickness. The foolproof way to test for doneness is checking temperature:

• Insert a meat thermometer into the thickest part of the ribs, between bones.
• Target internal temp should reach 195-205°F.

Here are some additional ways to test when they’re ready:

• Meat has visibly shrunk back from the bone ends
• A bone moves easily when twisted with tongs
• A fork or skewer can be inserted very smoothly

Ribs are easy to overcook, so start checking for doneness at least half an hour early. Remember they will continue cooking a bit more once removed from the heat.

Steps for Cooking Perfect Ribs

Follow this complete sequence for finger-licking, fall-off-the-bone tender barbecue ribs:

1. Remove membrane and trim excess fat
2. Apply generous amount of dry rub
3. Let ribs sit out for 1 hour+ at room temp
4. Prep smoker or grill for indirect cooking at 225-275°F
5. Place ribs directly on grates or in a foil pan away from direct heat
6. Maintain steady low temperature for entire cook time
7. Spritz ribs with apple juice every hour for moisture and flavor
8. Wrap ribs tightly in foil or butcher paper after 3 hours
9. Cook wrapped ribs 2-3 more hours until meat reaches 195-205°F
10. Unwrap ribs and brush with BBQ sauce
11. Cook unwrapped 30-60 more minutes until sauce caramelizes
12. Remove ribs from heat and let rest 10 minutes
13. Slice into individual ribs and serve!

With the right preparation and cooking technique, you’ll be amazed at the incredibly tender, juicy, and delicious ribs you can make in your own backyard. It just takes a little bit of time and patience for the big reward of incredible barbecue flavor.

Frequently Asked Questions About BBQ Ribs

Getting perfect results when smoking ribs requires answering some key questions. Here are helpful answers to the most common FAQs:

Should Ribs Be Cooked Fat Side Up or Down?

Cook ribs fat side up to allow the melted fat to baste the meat as it drips down. The bone side already has some natural protection from the membrane. Keeping the fat up exposes it to absorb more smoke flavor as well.

How Long Does it Take to Smoke Ribs?

• Baby back ribs take about 4-5 hours at 225°F
• Spare ribs take around 5-6 hours since they have more connective tissue
• Double check doneness after 3 hours. time can vary based on many factors
• Cook times reduce at higher temperatures (275°F)

Should You Wrap Ribs in Foil While Cooking?

Wrapping ribs in foil or butcher paper during the stall phase (after 3-4 hours) helps break down collagen faster by braising the meat. This keeps ribs moister and more tender. Remove foil for the last 30-60 minutes for sauce to set.

How Do You Keep Ribs From Drying Out?

• Cook at low temperature (225-275°F)
• Spritz with apple juice or broth every hour
• Wrap in foil at stall phase to braise
• Don’t overcook – check temperature after 3 hours
• Let ribs rest in juices for 10 minutes before cutting

Can You Get a Smoke Ring Without a Smoker?

Yes – add a packet of wood chips directly onto the hot coals. Soak chips in water first for more smoke. The pink smoke ring develops from nitric acid in wood smoke reacting with myoglobin in meat.

Should Bones Be Up or Down When Serving Ribs?

Either method works fine, so do what looks best or what fits the rack on the plate. Some chefs say bones down to keep ribs warmer. Bones up displays the smoke ring and is easier for guests to grab.

How Can You Tell If Ribs Are Done Without a Thermometer?

• Meat has shrunk back 1⁄4 – 1⁄2 inch from ends of bones
• Bone twists easily with just a little resistance
• Toothpick or skewer slides in and out smoothly
• Internal temp reaches 195-205°F (best indicator)

With the right techniques and a little patience, you’ll be dishing up competition-worthy barbecue ribs in your own backyard smoker in no time. Let the mouthwatering aromas and flavors transport you to barbecue heaven.

Conclusion

Smoking tender, juicy ribs may seem intimidating for beginners, but just follow the steps and stick to the temps and times outlined above. With high quality pork ribs, a flavorful homemade rub, proper smoker setup, temperature control, and patience as the ribs cook low and slow, you will be rewarded with the ultimate barbecue indulgence. Getting good at ribs takes a bit of practice, so don’t get discouraged. Instead, embrace the journey, enjoy some delicious experiments, and before you know it, you will achieve pitmaster status! Fire up the smoker, dig in, and happy rib cooking!

Serve your masterfully smoked ribs with traditional barbecue sides like cornbread, coleslaw, baked beans, or potato salad. Pair it with an ice cold beer or sweet tea, invite some friends over, and get ready for rave reviews! The aroma of hickory smoked ribs fresh off the barbecue on a warm sunny day is pretty much heaven. Now get outside and make some magic happen! Your custom dry rub is waiting to transform ordinary ribs into something extraordinary. Follow your senses, stick to the techniques, and a backyard full of incredible barbecue flavor awaits!