BBQ Beautiful Jaw-Dropping Smoked Spareribs
Serves: 4–6 | Cook time: 4.5–5 hrs
The Charged-Up Signature Rib Rub
(Enough for 2 racks)
· 3 tbsp coarse kosher salt
· 3 tbsp coarse black pepper
· 3 tbsp dark brown sugar
· 2 tbsp smoked paprika
· 2 tsp ancho chili powder
· 2 tsp garlic powder
· 1 tsp ground coriander
· 1 tsp mustard powder
· ½ tsp cayenne pepper
· Zest of 1 large orange (fresh, mixed in just before applying)
The orange zest blooms in the smoke, giving a subtle citrus backbone without making it taste “fruity.”
The Bourbon–Molasses–Black Garlic Glaze
· ½ cup molasses
· ¼ cup bourbon
· 3 tbsp black garlic paste (or roasted garlic paste if unavailable)
· 2 tbsp dark brown sugar
· 1 tbsp apple cider vinegar
· 1 tsp crushed red pepper flakes (optional for heat)
Simmer all glaze ingredients over low heat for 5–6 min until glossy and slightly thickened. Keep warm.
Cooking Steps
1. Prep the Ribs
· Remove the membrane from the bone side.
· Pat dry and apply the rub generously to all sides. Let sit at room temp for 30–40 min while the smoker heats.
2. Fire Up the Smoker
· Preheat to 250°F.
· Wood choice: oak + cherry blend for balanced beefy depth and a rich mahogany bark.
3. Smoke Unwrapped the Whole Time
· Place ribs meat-side up in the smoker.
· Cook for 4.5 to 5 hrs until internal temp is 198–202°F and the rack bends with a deep crack but doesn’t break.
· Spritz every 45–60 min with a mix of apple cider vinegar + orange juice (50/50) to keep the surface tacky for smoke and glaze adherence.
4. Glaze and Set
· When ribs hit 195°F, brush generously with glaze.
· Continue smoking for 20–30 min to set the glaze and form a shiny, tacky layer.
5. Serve
· Rest 10 min before slicing between bones.
· Finish with a whisper of fresh-cracked pepper and a few flecks of flaky sea salt right before plating.
BBQ Beautiful Twist: Serve with a ramekin of warmed glaze on the side and a few charred orange wedges for squeezing — it reinforces that aromatic citrus note from the rub.
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