FREE SHIPPING! Add Honey Sriracha Lime Fish Tacos AND Paprika Paella to your cart, and use code DUOSHIP at checkout.

Smoked Pork Ribs Recipe

Name: Smoked Pork Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1 (4 to 6 lb.) rack spare ribs (St. Louis cut or full spare ribs); *8 to 18 tsp. Cue Glue (2 to 3 tsp. per lb. meat), optional*; Salt & Pepper Tableside Seasoning; 4 to 8 Tbsp. BBQ rub of choice, such as:; Red Rocks Hickory Smoke Seasoning; Platte River Rib Rub; TSM KC Style Rub; 3 Tbsp. apple cider vinegar

YIELD
1 rack of ribs

TIME
Active Prep: 15 min
Cook: 6 hours

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free

NOTES

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

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.

YIELD
1 rack of ribs

TIME
Active Prep: 15 min
Cook: 6 hours

INGREDIENTS

1 (4 to 6 lb.) rack spare ribs (St. Louis cut or full spare ribs)
8 to 18 tsp. Cue Glue (2 to 3 tsp. per lb. meat), optional*
2 Tbsp. Salt & Pepper Tableside Seasoning
4 to 8 Tbsp. BBQ rub of choice, such as:
Red Rocks Hickory Smoke Seasoning
Platte River Rib Rub
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
Old-Fashioned Root Beer Barbecue Sauce
Midwestern Sweet Barbecue Sauce
Sweet Jerk Barbecue Sauce

Add all Savory items to cart

NOTES

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

Other Recipe Suggestions

Cinnamon Apple Baked Beans

Grandma Johnston’s Cole Slaw

Smoky Pork Burgers

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.

DIRECTIONS

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.

SERVING SUGGESTIONS

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

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free