How to Make Slow Smoked Pork Spareribs (Step-by-Step)

Updated
2 min read

Slow smoked pork spareribs –Are you ready to embark on a culinary journey that will fill your home with mouthwatering aromas and your plate with delectable flavors? Today, we’re diving into the art of preparing Slow-Smoked Pork Spareribs. Perfect for a weekend cookout or a family feast, this recipe promises to impress your guests and leave them asking for seconds. Let’s get started!

Slow-Smoked Pork Spareribs

The secret to succulent, smoky ribs lies in the technique and the right balance of spices. Follow this delicious recipe to create a dish that everyone will adore!

Slow-Smoked Pork Spareribs

Ingredients:

  • 2 racks of pork spareribs
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • Your favorite barbecue sauce (for basting)

Instructions:

  1. Start by prepping your ribs. Remove the silver skin from the back of the ribs to ensure tenderness. Pat the ribs dry with paper towels.
  2. In a small bowl, combine the paprika, brown sugar, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well to create a dry rub.
  3. Generously apply the rub all over the ribs, ensuring they are well coated. For best results, wrap the ribs in plastic wrap and let them marinate in the refrigerator for at least 2 hours, or overnight if you have the time.
  4. Prepare your smoker by heating it up to 225°F (107°C). If using wood chips, choose ones that complement pork, such as hickory or applewood.
  5. Once the smoker is ready, place the ribs bone-side down on the grill grates. Smoke the ribs for about 3 to 4 hours, maintaining a consistent temperature. Remember to spritz them with apple juice or water every hour to keep them moist.
  6. During the last hour of cooking, brush your favorite barbecue sauce over the ribs for a sticky and flavorful glaze.
  7. Check for doneness; the meat should be tender and can be pulled apart with a fork. Once done, remove the ribs from the smoker and let them rest for about 15 minutes.
  8. Slice the ribs between the bones and serve with additional barbecue sauce on the side.

Now that you have all the tools and steps laid out in front of you, it’s time to fire up that smoker and get cooking! These Slow-Smoked Pork Spareribs are bound to become a staple at your gatherings. Enjoy the process, and happy cooking!