Eating juicy, tender barbecue spare ribs is one of life’s greatest pleasures. When cooked properly, these meaty pork ribs become fall-off-the-bone tender with a caramelized, slightly charred exterior that provides incredible depth of flavor. Making competition-worthy BBQ spare ribs may seem intimidating, but it’s actually quite simple with the right techniques. In this comprehensive guide, we’ll share professional tips and tricks for preparing perfect barbecue spare ribs every time.
Selecting the Best Ribs
Choosing high-quality pork spare ribs is essential for making mouthwatering BBQ ribs. Look for ribs with a good amount of marbling and fat throughout, which keeps them tender during cooking. The ribs should have a nice meaty layer covering most of the bones. Avoid ribs with too much visible bone, which tend to get dried out.
The ideal thickness is around 1/2 to 3/4 inches thick. Thinner ribs cook too quickly while thicker slabs take much longer to become tender. Try to find racks that are similar in size so they cook evenly. Pork spare ribs are usually sold in slabs of two or more connected ribs.
St. Louis Style – These are spare ribs with the brisket bone and skirt meat removed. This creates a nice rectangular rack that cooks evenly.
Baby Back Ribs – From the upper ribcage near the spine, these ribs have a leaner and tender meat. The curved shape can make seasoning trickier.
Both St. Louis and baby back ribs work well, so choose the cut you prefer. Just make sure the ribs you select are fresh, high-quality and 1/2 to 3/4 inches thick for the best results.
Preparing the Ribs
Properly preparing the ribs before seasoning helps them absorb flavors and cook evenly later on.
- Remove the membrane – The papery membrane on the back of the ribs needs to be removed so seasonings and smoke can penetrate the meat. Use a butter knife to loosen an edge, then grab it with a paper towel and peel off slowly.
- Trim excess fat – Use a sharp knife to trim any hard fat around the edges and underside of the rack. Leave about 1/8 inch of fat for moisture.
- Rinse – Give the ribs a quick rinse under cold water and pat dry with paper towels. Don’t soak them as this can dilute flavors.
Now the ribs are ready for your favorite barbecue rub and sauce!
Creating the Perfect Dry Rub
A flavorful dry rub adds lots of taste and forms a nice crust on the ribs. Making your own homemade BBQ rub isn’t difficult. Follow these tips:
- Use fine ground spices – Finely ground spices permeate the meat better. Choose fresh dried spices if possible.
- Stick to 1-2 tablespoons per pound – Too much rub overpowers the natural pork flavor. 1 to 2 tbsp per lb is ideal.
- Include salt – Salt enhances flavor. Use 1-2 tsp fine grain sea salt or kosher salt per pound.
- Try brown sugar – For caramelized barbecue flavor, add 1-2 tbsp brown sugar per pound. White sugar works too.
- Pepper for spice – Freshly ground black pepper adds a touch of heat.Use 1-2 tsp per pound.
- Paprika powder – Adds vibrant color and flavor. Use 1-2 tbsp per pound.
- Garlic and onion powder – Essential ingredients that enhance the overall flavor. Use 1 tsp each per pound.
- Chili powder – For extra spice and smokiness if desired. Start with 1 tsp per pound.
- Cumin, mustard, oregano – Optional extra spices to experiment with. Use sparingly.
Mix the ingredients well in a small bowl. Apply the rub generously on all sides of the ribs, gently massaging it in. Cover and let sit for at least 15-30 minutes before cooking. The ribs may be refrigerated overnight for more flavor penetration.
Choosing the Right Barbecue Sauce
While dry rub adds great flavor, no barbecue ribs are complete without a thick, sticky sauce brushed on towards the end of cooking. You can easily make your own or use a good store-bought sauce.
Homemade Barbecue Sauce
Making homemade BBQ sauce has some advantages over store-bought ones:
- Control the sweetness and spice levels
- Avoid preservatives and high-fructose corn syrup
- Tweak flavors to your taste preferences
Try this easy homemade barbecue sauce recipe:
Ingredients
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup lightly packed brown sugar
- 2 tbsp honey
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 tsp mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Cayenne pepper to taste
Instructions
- Combine all ingredients in a medium saucepan.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for 10-15 minutes, until thickened slightly.
- Let cool before using.
- Store refrigerated for up to 2 weeks.
The quantities can be adjusted to suit your preferences for sweetness, tanginess and spice. Other delicious mix-ins include chili sauce, hot sauce, herbs and spices.
Store-Bought Barbecue Sauce
If you prefer the convenience of ready-made barbecue sauce, choose a good quality brand without too many preservatives and artificial ingredients.
Look for sauce described as spicy, smoky or bold rather than sweet, mild or tangy. Sweet sauces can burn too quickly over high heat.
Thicker, molasses or tomato based sauces tend to work best. Avoid thin vinegary sauces for ribs.
Test out a few different store-bought sauces to find your favorites. Popular brands include Stubbs, Sweet Baby Ray’s and Jack Daniel’s sauces.
Smoker vs Oven Cooking Methods
Traditionally, competition-style barbecue ribs are cooked low and slow in a smoker. But great ribs can also be made in a regular oven. Here’s how the methods compare:
Smoker
- Imparts intense smoky barbecue flavor
- Allows cooking for 6+ hours at low heat
- Requires special equipment and setup
- Provides very tender, fall-off-the-bone ribs
- Ideal method for authentic BBQ ribs
Oven
- No smoky flavor, but rub and sauce add plenty of taste
- Shorter cook time of 4-5 hours
- Easy to follow oven recipes available
- Ribs not quite as fall-off-the-bone tender
- Great results without specialized equipment
Both methods work well. The oven produces delicious ribs with some patience and the right technique. But for the best authentic barbecue rib experience, smoking is hard to beat.
Step-By-Step Smoker Method
If you have access to a smoker, use these professional tips for incredible barbecue spare ribs:
1. Prepare The Smoker
- For charcoal smokers – Fill the charcoal chamber and light a full chimney of charcoal. Once the coals are ready, pour them into the smoker and add smoking wood chunks, like hickory, mesquite or apple. Maintain a temperature of 225°F to 250°F.
- For electric smokers – Fill the wood chip box with soaked wood chips. Set the temperature to 225°F to 250°F.
- Allow at least 30 minutes for the smoker to heat up and make adjustments as needed to hold the temperature. Add more charcoal or wood chunks/chips as required during cooking.
2. Remove Rib Membrane
The membrane prevents smoke and seasoning penetration so it must be removed. Use a knife to loosen it, then grab with a paper towel and peel it off.
3. Apply Dry Rub
Coat the ribs all over with a generous layer of homemade or store-bought dry rub. Massage it in well. Let sit for 15-30 minutes before smoking.
4. Arrange Ribs In The Smoker
Place the ribs directly on the smoker grates meat-side up. Don’t overlap them. Avoid the hottest area of the smoker which can burn the exterior before the inside cooks.
5. Smoke At Low Heat For 4-6 Hours
Keep the temperature between 225°F and 250°F. Cook for at least 4 hours for baby backs or 6 hours for St.Louis ribs. Check doneness after 4 hours.
6. Wrap In Foil For 1-2 Hours
Also called the “Texas crutch”, this steam-cooks the ribs to make them extra tender. Wrap each rack tightly in heavy-duty foil. Cook for 1-2 more hours until very tender.
7. Unwrap And Crisp The Exterior
Carefully unwrap the ribs and return them meat-side up to the smoker for about 30 minutes. This helps render any remaining fat and crisps up the exterior.
8. Glaze With Barbecue Sauce
During the last 10-15 minutes, brush the ribs liberally with barbecue sauce. Repeat 2-3 times until the ribs are nicely glazed.
9. Rest And Serve
Let the ribs rest for 10-15 minutes before cutting into individual ribs. Serve warm with extra barbecue sauce on the side. Enjoy!
Step-By-Step Oven Method
While you won’t get quite the same smoky depth of flavor, these oven-cooked spare ribs are still full of barbecue goodness:
1. Prepare The Ribs
Remove membrane, trim any excess fat and apply dry rub on both sides. Let sit for 15-30 minutes.
2. Roast At 250°F For 2 Hours
Place ribs meat-side up on a rack in a roasting pan. Pour 1 cup water in the bottom of the pan. Roast at 250°F for 2 hours to partially cook.
3. Wrap Ribs In Foil
Wrap each rack tightly in heavy-duty foil. Return to oven meat-side down for 2-3 hours until tender.
4. Unwrap And Crisp The Exterior
Carefully remove ribs from foil. Coat with barbecue sauce then return to oven meat-side up for 15-20 minutes to caramelize the sauce.
5. Rest, Serve and Enjoy
Let the ribs rest for 5-10 minutes before cutting into portions. Serve immediately with extra warmed barbecue sauce.
The initial roasting helps render fat and build flavor. Lower heat than smoking is used since the ribs aren’t getting smoky flavor. Cook times vary based on thickness of ribs. Check for doneness after 3 hours.
How to Tell When Ribs Are Done
Determining when the ribs are perfectly cooked requires a few checks:
- Temperature – Use an instant read thermometer poked into the meatiest area. Look for 195°F to 205°F.
- Tenderness – The meat should pull clean off the bones with no resistance or tugging.
- Bend test – Pick up the slab from one end – it should bend and start to break apart where the bones separate.
- Appearance – The meat will have pulled back from the ends of the bones by around 1/2 inch.
- Toothpick test – Insert a toothpick or skewer into the meat. It should slide in very easily when done.
Checking these indicators will ensure your barbecue ribs turn out perfectly cooked without fail.
Common BBQ Ribs Mistakes To Avoid
Even professional pitmasters made mistakes when starting out on their barbecue journey. Here are some common errors to be aware of:
- Not removing the membrane – Leaves a rubbery texture and prevents smoke absorption.
- Skimping on dry rub – Generous seasoning is needed to add maximum flavor.
- Saucing too early – Saucing at the start will just burn off from direct heat. Wait until later in the cook.
- Cooking at too high temperature – The low and slow method is essential, especially for smoking. Don’t rush it.
- Letting ribs dry out – Wrapping in foil or spritzing helps keep ribs moist if cooking beyond 5 hours.
- Cutting ribs immediately – Always let them rest first so juices redistribute for tender, juicy meat.
- Overcooking – It’s easy to go past perfectly tender into overdone dryness. Use a thermometer and watch carefully towards the end.
Follow the tips provided in our guide and you’ll be sure to avoid these common pitfalls on your journey to fantastic barbecue spare ribs.
Frequently Asked Questions About Making BBQ Ribs
Cooking up incredible barbecue ribs may seem intimidating to new backyard pitmasters. Here are answers to some frequently asked questions:
Should Ribs Be Marinated Before Cooking?
Marinating is not necessary if using a good dry rub. The spices and salt in a quality rib rub will deeply season the meat without a marinade.
How Long Do Smoked Ribs Last?
Cooked ribs will keep refrigerated 3-4 days. They can be frozen for 4-6 months. Reheat gently in the oven or on the grill before serving.
What Wood Is Best For Smoking Ribs?
Hickory and oak give the most classic barbecue flavor. Apple, cherry, pecan and mesquite woods also work well. Try a blend for a nuanced taste.
Can I Speed Up Cooking Times?
Avoid taking shortcuts! Low and slow cooking is essential for tenderizing. Rushing it by cranking up heat just dries out the ribs.
Which Is Better – Baby Back Or Spare Ribs?
It’s a matter of personal preference. Spare ribs have more dark meat with robust flavor. Baby backs often cook a little faster with a milder taste.
How Do You Keep Ribs Moist?
Wrapping in foil during smoking or covering with sauce at the end seals in moisture. Do not overcook and let rest before cutting.
Why Won’t My Ribs Get Tender?
If ribs stay tough, the membrane likely wasn’t removed. You may also need a longer cook time at a lower heat.
If you have any other questions about perfecting your spare rib barbecue game, don’t hesitate to ask! We’re always happy to provide tips and tricks.
Conclusion
Cooking incredible barbecue ribs requires patience but the reward is well worth the wait. By removing the membrane, properly seasoning, maintaining low heat and avoiding common mistakes, you’ll turn out competition-worthy BBQ ribs. While smoking produces the most authentic results, the oven method also shines. Apply the advice in this guide and soon you’ll impress both backyard barbecue judges and guests with your melt-in-the-mouth tender, finger-licking good spare ribs. Now get outside and start making the best ribs of your life!