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Barbecued Pork Ribs

  • 20m Prep Time
  • 4h Cook Time
  • 5h Ready In

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  • Cuisine : American
  • Course : Dinner

6 to 8 servings We prefer smoking pork with hickory wood chunks, but pecan and fruitwoods work well here, too. Please read about Barbecuing.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 racks St. Louis–cut pork spareribs or 4 racks back ribs (7 to 9 pounds)
  • 1
    • ½ cup sweet or hot paprika
    • ¼ cup packed brown sugar
    • ¼ cup chili powder
    • ¼ cup salt
    • ¼ cup cracked black peppercorns
    • 2 tablespoons cayenne pepper
    • 2 tablespoons ground cumin
    • 1 teaspoon ground mace
    Sub-recipe steps
    1. Stir together well in a small bowl: ½ cup sweet or hot paprika; ¼ cup packed brown sugar; ¼ cup chili powder; ¼ cup salt; ¼ cup cracked black peppercorns; 2 tablespoons cayenne pepper; 2 tablespoons ground cumin; 1 teaspoon ground mace
  • One small chunk of dry hickory wood
  • 1
    • 2 cups distilled white vinegar
    • 2 teaspoons salt
    • 1 teaspoon black pepper, or to taste
    • 1 teaspoon red pepper flakes, or to taste
    • 1 small onion, thinly sliced
    • 1 jalapeño pepper, thinly sliced
    Sub-recipe steps
    1. Whisk together in a bowl until the salt dissolves: 2 cups distilled white vinegar; 2 teaspoons salt; 1 teaspoon black pepper, or to taste; 1 teaspoon red pepper flakes, or to taste
    2. Stir in: 1 small onion, thinly sliced; 1 jalapeño pepper, thinly sliced
    3. Use the same day.
  • A barbecue sauce

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 3 racks St. Louis–cut pork spareribs or 4 racks back ribs (7 to 9 pounds)
  • 1 ⅔ to 1 cup Southern Barbecue Dry Rub or Coffee Spice Rub
  • One small chunk of dry hickory wood
  • 1 (Basic Mop or Beer Mop)
  • A barbecue sauce

Let's Cook

  1. Step 1.

    Pat dry: 3 racks St. Louis–cut pork spareribs or 4 racks back ribs (7 to 9 pounds)

  2. Step 2.

    If the racks still have the tough membrane that covers their concave side, you will need to peel it off. Rub both sides with: ⅔ to 1 cup Southern Barbecue Dry Rub or Coffee Spice Rub

  3. Step 3.

    Refrigerate for at least 1 hour or, for a stronger flavor, wrap in plastic and refrigerate overnight.

  4. Step 4.

    Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals: One small chunk of dry hickory wood

  5. Step 5.

    Arrange the rib slabs side by side on the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every other hour. If you do not have a water pan inside to keep the smoker or grill humid, baste the ribs every 2 hours with: (Basic Mop or Beer Mop)

  6. Step 6.

    Cook until the ribs are tender. A good way to tell is to twist one of the rib bones: It should feel loose and give a little. Back ribs may be done in 3 hours; spareribs make take up to 6 hours. Place the ribs on a baking sheet or platter, cover tightly with foil and let stand for at least 15 minutes before serving. If you wish, swab the ribs lightly or serve with: A barbecue sauce

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