Today I’m eating no-wrap pork spare ribs on the Big Green Egg.
This recipe works with any grill or smoker, so long as you can establish an indirect fire with wood chips or chunks.
Sometimes you run out of aluminum foil, or brown sugar, or apple juice or whatever else you like to put in the wrap for ribs. Check out my baby back ribs recipe for 3-1-1 method ribs, if you want to wrap your ribs.
You can achieve beautifully tender no-wrap spare ribs as long as you have patience and follow a few tricks. Let’s get started.
Prepare the Spare Ribs
Find yourself a slab of spare ribs from the grocery store. Frozen is fine, or fresh. Try to look for a rack that has some decent marbling and fat on top. Without wrapping, you’ll need that extra fat to help keep the meat moist.
First, fire your grill up for 250-degree indirect cooking. Today, I’m using the Big Green Egg, but this recipe works on pellet smokers, kettle smokers or even gas grills.
I’m using Fire and Flavor cherry chunks for smoke flavor today over Fogo charcoal.
Next, remove the membrane from the back of the ribs using a butter knife to loosen, and a paper towel to pull it off.
Finally, season the ribs on both sides with your favorite BBQ rub. I’m using Killer Hogs THE BBQ Rub.
The Cook
When the grill is up to temperature, throw those spare ribs on and shut the lid for two hours.
At the two-hour mark, the rub should be set and starting to look dry. At this point, start spraying your ribs with the spritz every 30 minutes until the cook is over, about three more hours.
About 30 minutes before the ribs come off, brush on your favorite BBQ sauce. I’m using a specialty 1856 BBQ Sauce from The Fly Creek Cider Mill in upstate New York.
The Eat
Once the ribs are to your desired tenderness, remove to a cutting board to rest for 15 minutes.
Slice between the bones and serve immediately, preferably with some white bread and macaroni and cheese.
Print
No-Wrap Smoked Pork Spare Ribs on the Big Green Egg
- Total Time: 5 hours 15 minutes
- Yield: 1 slab 1x
Description
A simple recipe that novice backyard BBQers can master. This classic preparation requires little more than good smoke and time.
Ingredients
- 1 slab spare ribs
- 1/4 cup your favorite BBQ rub. I like Killer Hogs THE BBQ Rub.
- 1/4 cup your favorite BBQ sauce (optional).
Spritz
- 1/4 cup Apple Cider Vinegar
- 3/4 cup Apple Juice
- 1 Tbsp BBQ rub
- 1 Tbsp honey
Instructions
- Prepare grill or smoker for 250 degree indirect cooking with cherry wood chunks for flavor
- Remove membrane from back of ribs and season both sides liberally with BBQ rub. Allow rub to sit on the ribs at room temperature for 30 minutes, or until ribs begin to “sweat”
- Place ribs on smoker and cook untouched for 2 hours.
- Prepare your spritz by combining apple cider vinegar, apple juice, BBQ rub and honey in a liquid measuring cup. Whisk until rub has dissolved and pour into spray bottle.
- After two hours, the rub should be set on the ribs, meaning none comes off on your finger when you touch them. Begin spritzing the ribs every 30 minutes for another 2.5-3 hours.
- Optional: During the final 15 minutes, brush your favorite BBQ sauce over the ribs and continue cooking.
- The ribs will be done after a total cook time of 4.5-5 hours. Use the meat should be pulling away from the bones and be very tender and feel like the slab may break apart when picking it up.
- Carefully remove the ribs to a cutting board, tent loosely with foil and let rest for 15 minutes.
- Slice 1-2 bones per serving and enjoy.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: BBQ
- Method: Smoking
- Cuisine: Southern
Nutrition
- Serving Size: 4 bones
- Calories: 500
Keywords: Ribs, Spare Ribs, Pork, BBQ, Big Green Egg
Been using this recipe for months and I just realized there were no reviews!! These no wrap ribs are the ONLY way I’ll do them from now on…
★★★★★
Thanks so much! Glad you like them!
The first time I wrapped I may have over done it, but the meat was so soft and moist the bone slid out of the meat. Not good. A little chew is what I am after. I soak my ribs overnight in cider with juice of half a lemon before the rub goes on. This way a light spritz as you suggest is all that is needed and they are moist but not squishy when done.
This recipe is on now, it might be a small thing but I’m excited about the spritz in about 25 mins , sounds like the difference maker to me simply because I’ve never added the dry rub with honey to liquid