Want finger-licking good ribs with just the right sweet heat rub? These Memphis-style smoked spare ribs don’t require any fancy grill tools and pair perfectly with the smoked jalapeno mac and cheese for a perfect barbecue.

When it comes to an amazing smoked ribs recipe, each region of barbecue has its signature spin and flavor. but nothing may be as widely debated as whether to sauce or not to sauce. For these Memphis-inspired ribs, we keep it limited to a spicy, smoky dry rub, and low and slow smoke, letting those who devour them decide to dip them in sauce or not.

The Cut: What are Spare Ribs?

Spare ribs are the meaty larger ribs you see at the market. They are cut from the side, closer to the pork belly, near the breastbone. They differ from baby back ribs, which are leaner and more tender which are cut from higher up on the loin. And even St. Louis-style ribs, as those are trimmed versions of these are short squat meaty ribs compared to these. Spare ribs are long, and often have the brisket flap still attached.

All are tasty, but we love smoking spare ribs because they tend to be less expensive at the grocery store. We use spare ribs when testing rubs, and flavors like this delicious recipe, so when they are on sale, we stock up.

Why You Will Love These Smoked Ribs

Easy to prep: The smoked ribs are simple to prepare with a dry rub that sits over night. They are also easy to cook up in a smoker. The cooking process is not extensive, and even beginners can smoke ribs and feel confident.

Packed with flavor: The ribs are loaded with intense flavor that is sure to get your mouth watering. The recipe creates the most amazing ribs you’ll ever taste. You won’t even need your favorite sauce. But it’s also a basic spice rub, so you can adjust it to your families tastes with confidence.

Looking for a great beginner rib? Try these 3-2-1- Ribs – it’s a foolproof method for tender ribs and a little less hands-on than these char-grilled Memphis-style ribs. We break it all down and go over how to smoke ribs perfectly every time, no matter what cut you’ve got.

In this particular little experiment, meaty racks of spare ribs are perfect. You should be able to fit two market racks, cut in half at the 6th rib, onto your Weber kettle grill or drum smoker and grill them perfectly.

Ingredient for Smoked Pork Spare Ribs

• Pork spare ribs
• Brown sugar – if you’re keeping it keto, try golden monk fruit sweetener.
• Paprika
• Black pepper
• Salt – we always use kosher salt
• Garlic salt
• Cayenne pepper
• Cumin
• Onion powder
• Chili powder
• Ground mustard (mustard powder)
• Apple cider vinegar – or apple juice or our vinegar-based bbq sauce for the mop and serving.

How to Make smoked spare Ribs

Prep the ribs

1. Begin by mixing the brown sugar, paprika, black pepper, salt, garlic salt, cayenne pepper, cumin, onion powder, and ground mustard in a large bowl. If you want a sweeter rib, add an extra tablespoon of brown sugar.
2. Set aside a heaping tablespoon of the spice mix to use later.
3. Use a butter knife to slide under the thin membrane on the back of the pork ribs. Lift and wiggle the knife carefully to pull it off. You’ll need a good grip. After a few initial swipes, the membrane should easily pull off the back with a tug. To make it easier to pull, use a paper towel instead of your
4. Once the membrane is fully removed, cut the racks in half if needed to fit in your grill.
5. Liberally season all sides of the meat well with the spice mix.
6. Wrap the meat in plastic wrap or foil and refrigerate for 8 – 12 hours.

Smoke the ribs

1. When you are ready to cook, prep your smoker by arranging the coals for indirect heat. Preheat to 250 degrees. Place a drip pan below where the meat will sit.
2. Add a few chunks of lump hardwood over the hot coals and wait for the dirty smoke to cook off before moving on. Thin blue smoke creates a delicious smoked flavor, but the dark white or grey smoke (dirty smoke) can make meat taste acidic.
3. When the grill is ready to go, add the racks of ribs directly over the water pan.
4. Cover and cook your meat for about an hour. Keep an eye on the temperature during the smoking process.
5. Baste, or spritz, the ribs with apple cider vinegar.
6. Return the cover and cook for another hour to an hour and a half. Continue to watch the grill’s temperature and adjust the air vents if needed.
7. Baste or spritz the meat with more apple cider vinegar or mop throughout the cooking process.
8. When the ribs are close to done, baste them one last time and sprinkle the spice mix you set aside over the meaty side of the ribs just to add a bit more kick to the smoky bark.
9. Your meat is done when it is fork-tender and has pulled back from the bones, and the internal temperature reaches 190 degrees F with a digital meat thermometer.

What to serve with smoked spare ribs

White bread and a pickle go a long way with these finger-licking ribs, but we also love our smoked mac and cheese, slaw, beef tallow fries, or smoked pulled pork and beans. All of these options are perfect sides for the rib rack! You’ll have plenty of time to whip them up during the smoking process.

How to store Leftover ribs and reheating

Store leftover spare ribs wrapped in foil in the refrigerator for up to 4 days. To reheat, preheat the oven to 325 and, still wrapped in foil, place the ribs in the oven until heated through, 10 to 15 minutes.

Alternatively, scrape the pork from the bones and enjoy the meat in various dishes. The leftovers are also pretty amazing for breakfast the next morning in hash! Who doesn’t love a tasty and filling breakfast packed with flavor?

When it comes to ribs, what’s your favorite? Is it a spicy dry rub or a sauce smoked rib? We love these Memphis-style smoked spare ribs just as they are. The spice rub hits all the right notes, but if we’re feeling like it, we will add in our homemade keto bbq sauce, or try your own favorite barbecue sauce. If you’ve tried this recipe, be sure to rate the recipe card and drop a comment below, letting us know how you liked it.