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Hot and Spicy Smoked Ribs
A classic smoked pork sparerib recipe packed with bold, fiery flavor. A potent dry rub made from cayenne pepper, garlic, paprika, and thyme creates a spicy crust that pairs perfectly with the slow-smoked hickory aroma. The low and slow cooking method yields incredibly tender meat, making this an ideal centerpiece for a weekend backyard barbecue.
Ingredients
- 4 cups hickory wood chips
- 5 pounds pork spareribs (not cut into 16 serving pieces)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons ground red pepper (cayenne)
- 2 teaspoons dried thyme leaves, crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- 1Submerge the hickory wood chips in a large bowl of water and let them soak for 30 minutes.
- 2Drain the soaked wood chips. Set up and preheat your smoker according to the manufacturer instructions, adding the chips and filling the water pan.
- 3Combine the garlic powder, paprika, cayenne pepper, dried thyme, salt, and black pepper in a small bowl. Halve the racks of spareribs if needed to fit your smoker, then massage the spice blend evenly over the meat.
- 4Arrange the seasoned pork on the smoker racks. Cover and smoke for 4.5 to 5 hours, until the meat is tender and shows no pink near the bone.
- 5Monitor the smoker and replenish the wood chips through the side access door if the smoke dies down. Serve the finished ribs with your favorite barbecue sauce.
- 6Locate the tough membrane called the silverskin on the bone side of the pork ribs.
- 7Slide a knife under the edge of the silverskin to loosen it, then grip the membrane with a paper towel and peel it off the rack completely.