Recipe

Hickory Smoked Spare Ribs Recipe

Add Step-by-Step Photos	Edmund / All my dishes 1 year, 5 months ago I was surprised how good these ribs were. There is a BBQ place nearby that I have loved since I was a kid, and I had to double check with my wife that they weren't better that place. She wasn't sure either. If you want the recipes for the sides y... More Prep:24m Cook:56m Servings:13	Edmund
	hickory smoked spare ribs barbeque barbecue bbq

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Ingredients

Ingredients:

1 Rack of Spare Ribs

¾ cup dark brown sugar

(the fresher the spices the better)

1½ tsp ground coriander

2 tbsp garlic powder

1 tsp ground ginger

½ tsp ground pepper

2 tbsp lemon pepper

1 tbsp seasoned salt

½ tsp cloves

½ tbsp chili powder

½ tbsp paprika

2 tbsp orange blossom honey

4 tbsp apple cider vinegar

Directions

Prep:

Open the rack of ribs and wash, then pat dry with several paper towels.

Under the rack of ribs place a strip of tin foil twice the size of the rack

Prepare the dry rub by combining the following ingredients:

¾ cup dark brown sugar

1½ tsp ground coriander

2 tbsp garlic powder

1 tsp ground ginger

½ tsp ground pepper

2 tbsp lemon pepper

1 tbsp seasoned salt

½ tsp cloves

½ tbsp chili powder

Mix the dry ingredients until combined.

In a separate bowl combine the honey and half of the vinegar until smooth.

Add the liquid mixture to the dry rub and mix until combined.

Apply and rub the mixture into the meat every thoroughly, push it into very nook and cranny, make sure to do this to both sides.

Use the entire rub

Wrap the Rack in the tin foil and then cover all of the tin foil in plastic wrap

Place in a vessel (in case it drips through both layers) and put let it sit in the refrigerator for 24 hours.

Cook:

(Smoker required)

Side Note: My wife and I live in an apartment that does not allow any kind of outdoor barbeque, smoker, or any kind of external cooking device of any kind. As a result we have had to be rather ingenious when it comes to barbeque. Until now I have been to perform adequately only using my small broiler. But this recipe was actually the product of a desire to use a new stovetop smoker that a friend got me for my birthday. (Thank you Devin) If you have a normal outdoor smoker or some other smoker like tool, this will be easy for you, for everyone else that misses smoking meat at home just look at stovetop smokers on Sur La Table's website.

Depending on the size of your smoker you may need to cut your rack in half

I used hickory wood to smoke the ribs

Cook the Spare ribs for 5-6 hours at 225, you want an internal temperature to be around 170, and the meat should be able to pulled off the bone with little to no effort.

I had to turn the burners on a off every 30 minutes during the cooking to stay around 225.

Once the meat is ready open the smoker and baste the ribs with the juices from the bottom of the smoker if possible, if not use vinegar based BBQ sauce.

Move the ribs to either your broiler or the barbeque to turn on high for 5-10 minutes or until the top brown a little.

Optional: I degreased the pan juices and added the last 2 tbsp of apple cider vinegar and used it as a dipping sauce.

Let the ribs sit for several minutes before cutting up.

Enjoy!

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