Pork Spare Ribs
Prep time
Cook time
Total time
Pork spare ribs dry rubbed and smoked on a WSM mini smoker
Recipe type: Dinner
Cuisine: Barbecue
Dry Rub
  • ¼ Cup White sugar
  • ¼ Cup Brown sugar
  • ¼ Cup Smoked paprika
  • 1 Tbs Garlic powder
  • 1 Tbs Onion powder
  • 1 Tbs Mustard powder
  • 1 tsp Cayenne pepper
  • 1 Tbs Horopito
  • 1 Tbs Ground cumin
  • 1 Tbs Ground coriander
Mop Sauce
  • 2 tbps butter
  • ⅔ Cup apple juice
  • Splash of bourbon
  • Pork spare ribs
  1. Prepare smoker for indirect heat, 125°C / 250°F
Rib Rub
  1. Mix dry rub ingredients in a food processor.
Mop sauce
  1. Melt butter in apple juice over low heat and stir in bourbon, set aside in a small bowl.
  1. Begin by removing the membrane on the bone side of the ribs and coating generously in rib rub.
  2. Add wood chunks to briquettes in smoker and add the ribs bone side down and close the lid. Smoke for 4 hours only lifting the lid to brush ribs with mop sauce.
  3. The ribs are done when they reach 87°C / 190°F - the meat will have shrunk back from the bone and meat is tender and easy to rip from the bone.
  4. Serve as full racks or slice individually.
Can be smoked in a kettle grill.
Store left over rub in zip lock bag or glass jar for future use.
Sauce can be added to the last 30 minutes of cooking if wanted - coat ribs in sauce and return to smoker, brush again with sauce before serving.
Recipe by BBQ Like It's Hot at https://bbqlikeitshot.com/pork-spare-ribs/