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Wide-Cut Individual Smoked Pork Spare Ribs

The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. By cutting the ribs beforehand, you get more seasoning and more smoke on more surface area and you don't have to worry about slicing them before serving.
Course Entree, Main
Cuisine Barbecue
Prep Time 30 minutes
Cook Time 4 hours 40 minutes


  • 1 or more racks of St. Louis style spare ribs
  • Jeff's original sauce
  • Jeff's original rub
  • Large foil pan (for overnight dry rub brining)


Step 1: Remove Membrane (optional)

  • Flip the ribs to bone side up, use a knife, spoon or just your finger to start pulling up on that plastic-like membrane that covers the bones.
  • Tip: use a paper towel or catfish pliers for better grip.

Step 2: Slice Ribs

  • To do this make sure the ribs are bone side up so you can see the bones better and slice off the first bone to your left, right against the bone.
  • Now slice as close against the third bone from left as you can leaving maximum meat on the bone in the center
  • Doing it this way, you get a bone in the center with maximum meat on both sides of the bone.
  • Continue these same cuts until you end up with about 6 center ribs with lots of meat on both sides.
  • You'll end up with about 7 bone fragments with very little meat on them. Those can be saved for a soup, pot of beans, etc.

Step 3: Add Sauce and Rub

  • Lay the extra wide ribs down in a foil pan–
  • A little sauce on each one first– Get your hands dirty and rub it in to the top, sides and bottom of each one.
  • Now apply ample amounts of Jeff's original rub on all sides.. pat it in a little to make it stay before you flip them over.

Step 4: Overnight in the Fridge

  • Place the pan of ribs in the fridge for at least 4 hours but overnight is MUCH better.

Step 5: Set up Smoker

  • Use whatever smoker you have or want to use whether it's charcoal, splits, gas, electric, you get the idea. Run about 225°F no matter what smoker you use.
  • If your smoker uses a water pan, fill it up for good measure.
  • I used pecan but hickory or almost any smoking wood that you have available will work great for these ribs and give them an amazing flavor.
  • Once your smoker is preheated and ready to cook, let's get the ribs in there.

Step 6: Smoke the Meat

  • Place the pan of ribs into the smoker or you can place them directly onto the grates if you prefer.
  • Let them cook for about 3 hours first to form a really good crust. Check them at this point and if they look like the rub on the top is nice and dry, feel free to spritz them with some apple juice, Pepsi, whatever you have. Something with a little sugar in it is best.

Step 7: Sauce and Sear

  • At hour 4, it's time to put some sauce on them, of course you should use Jeff's original barbecue sauce but if you have another favorite, well, whatever 😉
  • Coat them good and spread it out over the top and sides.
  • Now crank up the heat. I have a Camp Chef Woodwind so I pushed it on up to 425°F to get a good finish on them. If you also have a smoker that can cook hot like that, then I recommend you do the same otherwise as hot as you can.
  • Tip: Another option is to bring them in at this point and put them into the oven preheated to 425°F.
  • At 425°F, it took mine an additional 40 minutes to be get the color I wanted on the ribs and to get some char on the sauce.. they turned out beautiful if you ask me!

Step 8: Serve 'em Up

  • Serve them just as soon as they are finished and watch the smiling faces and enjoy the quietness as everyone stops talking to eat.. that's how you know the food is amazing 😉