Smoked Spare Ribs; Smoker or Oven

Name: Smoked Spare Ribs; Smoker or Oven
Prep time: 20 min
Cook time: 4 h 40 min
Total time: 5 h
Yield: 6 servings
Ingredients: 1/8 c oil; 1/4 c cider vinegar; 1 rack pork ribs; Either store bought dry rub or home made; bottle of your favorite bbq sauce; Wood for smoking

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Prep Time
20 mins
Cook Time
4 hrs 20 mins
Total Time
5 hrs
Servings
6 servings
Calories
642 kcal
Course
Main Course
Cuisine
American

Smoked Spare Ribs; Smoker or Oven

Luna Mayo

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You don't need a smoker to make luscious smoked ribs!

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Ingredients

Servings

1/8 c oil
1/4 c cider vinegar
1 rack pork ribs either baby back or spareribs
Either store bought dry rub or home made
bottle of your favorite bbq sauce
Wood for smoking (hickory, apple, peach, cherry, pecan) soaked in water for at least a few hours or overnight

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Instructions

Preheat smoker or oven to 220 degrees F.
Place soaked wood in a metal tray for oven and smoker. Place a tin of water along side the wood tray. (If water runs out during cooking, add more water to the pan)
Mix oil and vinegar together.
Rub ribs on both sides with dry rub.
If using oven, loosely cover with aluminum foil.
If using smoker, place directly on racks.
If using smoker, spray or mop ribs every hour or so to keep moist.
When the bottom of the rib meat pulls up and exposes the bone on the end, the ribs are ready. Internal temperature of at least 190 – 200 F.
Brush on your favorite BBQ sauce.
We finish them on a very hot grill to get a nice dark color. This step is optional.
Baby back ribs will take 5-6 hours and spareribs will take 6-8 hours, depending on the size.
Time is not the correct way to tell if your ribs are done. Cook them to an internal temperature of at least 195°F (90°C)

Equipments used:

Notes

Dry Rub Recipe
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 20 minutes, until hot.
FAQ's for perfect ribs
What type of ribs should I use?
You can smoke any type of ribs you prefer. Baby back ribs are smaller, leaner, and quicker to cook. Spare ribs are larger, have more meat (though it's slightly tougher), and take longer to cook. St. Louis-style ribs are basically spare ribs with the tip removed, resulting in a rectangular rack.
How long should I smoke my ribs?
The length of time you smoke your ribs depends on the type of ribs, the temperature of your smoker, and the cooking method you choose. Generally, baby back ribs take about 4-5 hours at 225°F (107°C), while spare ribs and St. Louis-style ribs can take 5-6 hours.
Should I use a dry rub or a marinade?
Both methods can yield delicious results, so it's mainly a matter of preference. Dry rubs are great for creating a flavorful crust, while marinades can add extra moisture and depth of flavor.
Should I wrap my ribs while smoking?
This technique, known as the Texas Crutch, involves wrapping the ribs in aluminum foil or butcher paper partway through the cooking process to accelerate cooking. This technique is generally used for larger cuts, like brisket. It is totally unnecessary for ribs, but some people swear by it.
How do I know when my ribs are done?
An instant-read thermometer is a great tool to check the doneness of your ribs. The USDA recommends cooking ribs to an internal temperature of 145°F (63°C), but for more tender ribs, you might aim for around 190°F-203°F (87°C-95°C). Another method is the bend test: pick up the ribs with tongs and bounce them gently. If the surface cracks, the ribs are done.
What type of wood should I use for smoking ribs?
This depends on the flavor profile you prefer. Fruitwoods like apple and cherry give a mild, sweet smoke, while hickory and oak are more robust. Mesquite is very strong and is typically used sparingly.
Should I sauce my ribs?
This comes down to personal preference. Some barbecue enthusiasts believe a good rib doesn't need sauce, while others enjoy the additional layer of flavor. If you use sauce, apply it for the last 30 minutes of smoking to prevent it from burning.
What type of ribs should I use? You can smoke any type of ribs you prefer. Baby back ribs are smaller, leaner, and quicker to cook. Spare ribs are larger, have more meat (though it's slightly tougher), and take longer to cook. St. Louis-style ribs are basically spare ribs with the tip removed, resulting in a rectangular rack.
How long should I smoke my ribs? The length of time you smoke your ribs depends on the type of ribs, the temperature of your smoker, and the cooking method you choose. Generally, baby back ribs take about 4-5 hours at 225°F (107°C), while spare ribs and St. Louis-style ribs can take 5-6 hours.
Should I use a dry rub or a marinade? Both methods can yield delicious results, so it's mainly a matter of preference. Dry rubs are great for creating a flavorful crust, while marinades can add extra moisture and depth of flavor.
Should I wrap my ribs while smoking? This technique, known as the Texas Crutch, involves wrapping the ribs in aluminum foil or butcher paper partway through the cooking process to accelerate cooking. This technique is generally used for larger cuts, like brisket. It is totally unnecessary for ribs, but some people swear by it.
How do I know when my ribs are done? An instant-read thermometer is a great tool to check the doneness of your ribs. The USDA recommends cooking ribs to an internal temperature of 145°F (63°C), but for more tender ribs, you might aim for around 190°F-203°F (87°C-95°C). Another method is the bend test: pick up the ribs with tongs and bounce them gently. If the surface cracks, the ribs are done.
What type of wood should I use for smoking ribs? This depends on the flavor profile you prefer. Fruitwoods like apple and cherry give a mild, sweet smoke, while hickory and oak are more robust. Mesquite is very strong and is typically used sparingly.
Should I sauce my ribs? This comes down to personal preference. Some barbecue enthusiasts believe a good rib doesn't need sauce, while others enjoy the additional layer of flavor. If you use sauce, apply it for the last 30 minutes of smoking to prevent it from burning.

Nutrition Information

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Calories 642kcal (32%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 15mg (5%) Sodium 15mg (1%) Potassium 52mg (1%) Calcium 3mg (0%) Iron 0.2mg (1%)