Smoked Spare Ribs: Tender, Fall-Off-the-Bone BBQ Recipe

Smoked Spare Ribs

Ribs are one of the best parts of any barbecue, and once you start smoking them properly, they quickly become a favorite. Spare ribs come from the lower section of the pig’s rib cage and are larger and meatier than other cuts. Their higher fat content adds rich flavor and juiciness, and with the right technique they become wonderfully tender.

Why you’ll love this dish

• Deep smoky flavor: Low-and-slow smoking creates a woodsy, savory crust.
• Moist and tender: Braising in hard apple cider helps the meat stay juicy and fall-off-the-bone tender.
• Easy to adapt: Use your preferred rib rub and BBQ sauce to make the recipe your own.
• Great for gatherings: These ribs are crowd-pleasers for backyard cookouts and special occasions.

Recipe Shopping List

You likely have many pantry staples already. Below are the main items you’ll need; exact amounts are in the recipe card further down.

• 2 racks pork spare ribs
• 1 batch pork rib rub (homemade or store-bought)
• 2 bottles hard apple cider (or a similar braising liquid)
• 2 cups BBQ sauce

How to make these smoked spare ribs

Follow the steps below for reliable results. The method is simple: season, smoke, braise, sauce, and finish. Read through the entire process before you start so you can prepare pans, cider, and sauce in advance.

1. Preheat and season: Preheat your grill or smoker to 225°F. Remove the membrane from the back of the ribs if needed, then apply a generous layer of rib rub on both sides.
2. Smoke: Place the ribs meat-side up on the grill and smoke for about two hours at 225°F to build smoke flavor and color.
3. Braise: Transfer the ribs to a large baking pan, add hard apple cider (enough to come up slightly around the ribs), cover tightly, and raise the grill temperature to 300°F. Braise until tender, roughly one hour—time will vary with rack size and smoker consistency.
4. Glaze and finish: Remove ribs from the pan, brush both sides with BBQ sauce, and return to the grill for 8–12 minutes to caramelize the sauce and form a sticky crust.
5. Rest and serve: Let the ribs rest a few minutes before slicing. Resting helps the juices redistribute and keeps the meat moist.

Recipe FAQ

Serve this with

• Corn on the cob: Sweet, grilled corn complements the smoky ribs.
• Coleslaw: A crisp slaw adds freshness and balances the richness.
• Baked beans: Hearty and savory, they make a classic BBQ pairing.

More ribs recipes

• Smoked Bachan’s Beef Short Ribs
• Traeger 3-2-1 Ribs
• Traeger Smoked No-Wrap Pork Ribs
• Smoked Beef Short Ribs
• Smoked Country-Style Pork Ribs
• Spicy Smoked Pork Ribs
• Smoked St. Louis Ribs
• Cherry Coke Ribs
• Smoked Spicy Asian Pork Ribs
• Traeger Smoked Beef Ribs
• Traeger Smoked Pork Ribs
• Traeger Braised Beef Short Ribs