Smoked Spare Ribs that Literally Fall Apart
In this recipe, I show you how to make smoked spare ribs that are so fall apart tender that you can just pull the bones out as if they were in hot butter.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 4 -6 1x
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Scale
- 2–4 racks of St. Louis style spare ribs
- Jeff’s Original rub recipe ((instant download after purchase))
- Foil ((Heavy Duty))
- Full size foil pan ((approx. 12 x 20 works best))
Instructions
- Remove ribs from package and rinse under cold water.
- Cut brisket bone and square ends to make them St. Louis style spare ribs.
- Remove membrane.
- Generously coat bone side of ribs with Jeff’s original rub.
- Wait about 10 minutes for the rub to take on a “wet” look. This means the rub has mixed with the rib juices and will stick to the ribs without falling off when you turn them over.
- Flip the ribs over to meaty side up and coat the top and sides with generous amounts of Jeff’s original rub.
- With the ribs on a cookie sheet, place them in the fridge overnight to allow the flavors in the rub to seep into the meat.
- Set up your smoker for cooking at about 230 °F with indirect heat. If your smoker has a water pan, fill it up with hot water.
Follow this cooking schedule:
- -4 hrs @ 230°F – laid on grate with pecan/cherry smoke
- -2 hrs @ 230°F – wrapped (no smoke required)
- -2hrs @ 200°F – wrapped (no smoke required)
- -1.5 hrs @ 170°F – wrapped (no smoke required)
- Remove the ribs from the foil and pull the bones out of the meat.
- Slice the meat into ribs that are about 1-inch wide.
- Serve right away.