HORN · Pork
Spare Ribs
Bark, bend, and bite. Pork ribs done over oak.
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Bark, bend, and bite. Pork ribs done over oak.
By Matt Horn | Updated on October 6, 2026
Cook4-5 hrs
Prep15 min
Serves4-6
IntermediateSpare ribs are the everyday cut of the pit — less fuss than brisket, just as rewarding. We run them hot at 275°F, season them heavy, and let the smoke do the work until they bend just right. Sauce is optional; if you glaze, do it late so it sets instead of burns.
Ingredients
- 012 racks pork spare ribs
- 022 tbsp kosher salt
- 032 tbsp coarse black pepper
- 041 tbsp paprika
- 051 tbsp garlic powder
- 061 tbsp onion powder
- 072 tsp mustard powder
- 08Olive oil
- 09Barbecue sauce, optional
Method
- Step 1Heat smoker to 275°F.
- Step 2Trim loose fat and square the ribs if desired. Remove the membrane from the bone side. Lightly coat with olive oil and season generously.
- Step 3Smoke meat-side up for about 3 hours. Rotate as needed for even color.
- Step 4Continue cooking until the ribs bend easily and the meat has pulled slightly from the bones. If using sauce, glaze during the final 20–30 minutes so it sets without burning.
- Step 5Rest 10 minutes before slicing.
Matt's Notes
The bend test tells you more than a thermometer. Pick the rack with tongs — if it cracks and droops at the midpoint, it's done.
What you'll need
