Smoked Spare Ribs
by Jake · 9/8/2026
Prep: 45 min · Cook: 6 hours
5.0 (2 ratings)Log in to rate this recipe
Ingredients
- 1 rack St. Louis cut spare ribs
- 1 tbsp yellow mustard
- 2 tbsp seasoned salt
- 2 tbsp coarse ground black pepper (16 mesh)
- 2 tbsp honey
- 3 tbsp brown sugar
- ¼ cup apple juice
- ¼ cup BBQ sauce
Steps
- Square the rack into an even rectangle, trimming the flap and loose fat. Slide a butter knife under the membrane on the bone side, grip with a paper towel, peel it off in one sheet.
- Rub mustard thinly over both sides. Season with seasoned salt and black pepper heavily on the meat side and lightly on the bones. Rest up to 45 minutes until the rub looks wet and tacky.
- Smoke at 225°F for ~3 hours, until the ribs reach an internal temp of ~160°F. You want deep mahogany bark before wrapping.
- Lay out heavy foil, add brown sugar and honey directly onto the foil, and set the rack meat side down on top. Wrap tight, and put them back on the smoker meat side down for 2 hours. Target ~200–203°F internal.
- Unwrap the ribs, discard the foil, and flip the ribs so they are meat side up directly onto the grates. Brush the BBQ sauce on top, and smoke for 30 minutes to 1 hour until the glaze tightens.
- Rest for 15 minutes, covered with loosely tented foil. Slice between bones from the bone side so you can see the gaps. Enjoy!
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