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Hot and Spicy Smoked Ribs
The secret to these fall-off-the-bone spareribs is a low and slow hickory smoke that lets the fiery dry rub work its magic. You'll build a potent crust of cayenne, garlic, paprika, and thyme that locks in the juices while the meat turns incredibly tender. It's a classic backyard barbecue staple that brings bold, unapologetic heat to the table.
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.
- 2Locate the tough membrane called the silverskin on the bone side of the pork ribs. Slide a knife under the edge to loosen it, then grip the membrane with a paper towel and peel it off the rack completely. Removing this layer allows the smoke and spices to penetrate the meat.
- 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.
- 4Drain the soaked wood chips. Set up and preheat your smoker according to the manufacturer instructions, adding the chips and filling the water pan.
- 5Arrange the seasoned pork on the smoker racks. Cover and smoke for 4 hours and 30 minutes to 5 hours, or until the meat is tender and shows no pink near the bone. Monitor the smoker and replenish the wood chips through the side access door if the smoke dies down.
Notes
- Glaze: Serve these ribs dry-rubbed, or brush them with your favorite barbecue sauce during the last 15 minutes of smoking for a sticky, caramelized finish.
- Wood chips: Hickory provides a strong, classic barbecue flavor, but you can swap it for apple or cherry wood if you prefer a milder, sweeter smoke.
- Serving: Pair these spicy ribs with a cooling side like creamy coleslaw or potato salad to balance the heat.