Smoked Pork Spare Ribs

Spare ribs are the bigger, meatier cousin of baby backs, and in many ways, I prefer them. There's more fat, more connective tissue, and when cooked properly, they're incredibly rich and satisfying. These St. Louis-style ribs are trimmed up nice and neat, making for a beautiful presentation and even cooking.

I make these for serious BBQ gatherings where people know their ribs. They're perfect for summer cookouts, watching the big game, or any occasion where you want to serve up authentic BBQ. The generous size means each rib is a substantial serving, which guests always appreciate.

Spare ribs demand classic BBQ sides. Coleslaw is absolutely essential - I prefer a vinegar-based slaw with these since it cuts through the richness. Baked beans, preferably homemade with plenty of bacon, are non-negotiable. Corn on the cob, potato salad, and cornbread round out the spread.

For variations, try different regional styles. Kansas City-style uses a sweet, tomato-based sauce applied at the end. Texas-style keeps it simple with just salt and pepper, letting the smoke and meat flavors dominate. Memphis-style goes dry with a heavy spice rub and no sauce at all.

The trimmings you remove when making St. Louis cut aren't waste - they're rib tips! Season and smoke those right alongside the main ribs. They're fattier and cook faster, making perfect snacks for the pitmaster while waiting for the main event.