Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 11 2025
Smoked Meats - Smoked Pork Ribs
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2 tablespoons yellow mustard
One 4-pound rack pork spare ribs
1/4 cup chili powder
1/4 cup kosher salt
1/4 cup coarse black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup barbecue sauce
NOTE - Baby back ribs, St. Louis ribs, and spare ribs are all cuts of pork ribs, but they differ in their origin and trimming. Baby back ribs are cut from the top of the rib cage, near the spine, and are known for being lean and tender. Spare ribs are cut from the lower, belly portion of the rib cage and are fattier with more meat and cartilage. St. Louis ribs are a trimmed version of spare ribs, with the cartilage and breastbone removed, resulting in a flatter, more uniform shape
Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.