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Test Kitchen Approved

Smoked Pork Ribs

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

6 Hours

Recipe By Savory Spice Test Kitchen

We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.

Serving Suggestions

Serve with one of Savory’s Small Batch BBQ Sauces on the side for dipping, slathering, dunking.

Recipe Notes

*Savory’s ‘Cue Glue helps BBQ seasoning stick better to smoked and grilled proteins and creates a tender yet chewy bark.


1 (4 to 6 lb.) rack spare ribs (St. Louis cut or full spare ribs)

2 Tbsp. Salt & Pepper Tableside Seasoning

4 to 8 Tbsp. BBQ rub of choice, such as:

8 no unit TSM KC Style Rub

3 Tbsp. apple cider vinegar

Try with one of Savory's Small Batch BBQ Sauces:

Woody's Sweet & Tangy Barbecue Sauce

Sweet Jerk Barbecue Sauce

Savory Spice ingredients in this recipe


Slather ribs on both sides with 'Cue Glue (if using) before rubbing ribs with seasoning. Rub rack of ribs generously with Salt & Pepper Tableside then choice of BBQ rub to coat. Set rubbed ribs aside while you get the smoker ready. Use the 3-2-1 method to smoke-roast-grill the ribs:

  • 3 hours in the smoker: Get smoker set up with wood of choice and heat to 225 degrees. Set ribs in smoker and maintain 225 degrees while ribs smoke for 3 hours.
  • 2 hours in the oven: Preheat oven to 225 degrees. Wrap smoked ribs in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast ribs for 2 hours.
  • 1 hour on the grill: About 30 min. before removing ribs from oven, heat grill to 300 degrees, keeping heat all to one side. Remove ribs from oven and remove the foil wrap. Place ribs on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Ribs are done when internal temperature reaches 175 to 180 degrees, which takes about an hour. Let rest for 15 to 20 min. before slicing.