Recipe courtesy of Wood Shop BBQ

Pork Spareribs

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  • Level: Advanced
  • Total: 5 hr 30 min (includes resting time)
  • Active: 40 min
  • Yield: 2 to 3 servings
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One 3 1/2-pound rack St. Louis pork spareribs

Sawdust Rub, recipe follows

Apple juice in a spray bottle, for spritzing meat

Original BBQ Sauce, recipe follows

Sawdust Rub:

1 cup kosher salt

3/4 cup coarse black pepper

2/3 cup brown sugar

1/2 cup paprika

1/4 cup chili powder

1/4 cup granulated garlic

1/4 cup granulated onion

2 tablespoons cayenne pepper

Original BBQ Sauce:

6 cups ketchup

1 cup apple cider vinegar

1 cup Worcestershire sauce

3/4 cup molasses 

1/2 cup brown sugar 

2 tablespoons hot sauce, such as Louisiana

2 tablespoons lemon juice

1/2 cup chili powder

2 tablespoons granulated garlic 

2 tablespoons onion powder 

2 tablespoons kosher salt

2 tablespoons black pepper

1 tablespoon cayenne pepper


Special equipment:
a smoker; heavy-duty foil
  1. Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
  2. Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
  3. Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.

Sawdust Rub:

Yield: 4 cups
  1. Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.

Original BBQ Sauce:

Yield: more than 1 quart
  1. Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
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