There's a long-standing debate in barbecue circles: wet ribs or dry ribs? Andy Groneman settles it the best way possible — by making both. Starting with St. Louis cut spare ribs, Andy begins with a soak in Smoke on Wheels Pork Marinade & Injection, a world championship-winning formula packed with pineapple juice, apple cider vinegar, brown sugar, and chipotle. After a generous coat of Plowboys BBQ Yardbird Rub, both slabs head to the Yoder Smokers YS1500s for a long, low-and-slow smoke. At the halfway point, the racks split paths: one gets a second hit of R Butts R Smokin' Honey Chipotle Rub and a drizzle of honey before being wrapped tight in foil to braise in its own juices — the classic wet finish.
The other rack stays naked on the grate, building layer after layer of concentrated smoke and seasoning into a serious dry crust. Both finish tender, juicy, and deeply satisfying — but which style wins? Cook both and find out for yourself.
What You'll Love About This Recipe
- Competition-born flavor — Smoke on Wheels Pork Marinade & Injection is a multi-time World Championship winner; it penetrates the meat before the cook even starts
- Two finishes, one rack session — cook wet and dry ribs side by side in the same cook window on the YS1500s
- Bark on both styles — the foil wrap is done tight to protect and preserve the bark; the dry rack gets extra spritzes to keep building that crust
- Dual rub approach — Yardbird sets the base layer; R Butts R Smokin' Honey Chipotle adds a sweet-heat second layer for the wet slab
- Real pitmaster technique — learn to read flex, bone pull, and moisture cues instead of relying on a timer
- Perfect for any crowd — serve one style or both; wet ribs are saucier and tender, dry ribs deliver concentrated smokiness and crunch
Easy Wet and Dry Spare Ribs
Andy Groneman
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
America
Servings
8
Prep Time
25 minutes
Cook Time
4 minutes
Calories
620
Wet or dry — why pick one? Andy Groneman smokes both styles of St. Louis spare ribs in one cook, starting with a world-championship marinade and finishing with two totally different results.
Ingredients
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2 racks St. Louis cut spare ribs
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Honey (a drizzle, approximately 2 tablespoons)
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Smoke on Wheels Pork Marinade & Injection (a splash to help the second rub adhere)
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Your preferred BBQ sauce for glazing (use the rendered pork juices from the foil as a glaze base)
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Smoke on Wheels Pork Marinade & Injection (for spritzing throughout the cook)
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Plowboys BBQ Yardbird Rub (light additional dusting at the halfway point)
Ribs & Marinade
Wet Rib Finish
Dry Rib Finish
Directions
Place the racks meat side down and peel the membrane off the back using a dry paper towel for grip — removing it lets smoke and seasoning fully penetrate the meat. Square up the racks by trimming off cartilage at the narrow end, removing any partial bones, and cleaning up any stray bits of meat.
Coat both racks thoroughly with Smoke on Wheels Pork Marinade & Injection and let them soak for a minimum of 2 hours. The pineapple juice in the marinade starts breaking down the meat and building tenderness before the cook begins. When the ribs come out, they'll have plumped up and taken on a deeper color — that's exactly what you want.
Pull the ribs from the marinade — the surface moisture acts as a natural binder, so no additional binder is needed. Hold your shaker about six inches above the rack and apply an even coat of Plowboys BBQ Yardbird Rub to both sides and the ends of both slabs (roughly ¼ cup total across both racks). Let the rub sit until it takes on a sheen, then they're ready for the pit.
Preheat your Yoder Smokers YS1500s to 275°F and load both racks bone side down. Smoke uncovered for approximately 2 hours until a dark bark is set, fat pockets are forming, and the racks still have a good amount of flex when bent. They're not done yet — just ready to split into their two finishes.
For the wet rack, lightly moisten the surface with a splash of Smoke on Wheels marinade, then apply R Butts R Smokin' Honey Chipotle Rub to both sides and drizzle with honey. Wrap tightly in heavy-duty foil — snug, not loose — so the rendered juices braise the meat rather than create steam. This preserves the bark while finishing the ribs. Return to the pit.
The dry rack stays on the grate. Spritz with Smoke on Wheels marinade and dust with a little additional Yardbird Rub to build the crust. Flip meat side down briefly to let the fat render, then return bone side down. Continue spritzing every 30 minutes or so to keep layering flavor and setting that bark.
After about 1.5 more hours, check the wet rack — bones should be pulling back and the meat moving freely around them. Brush the rendered pork juices from the bottom of the foil onto the surface as a glaze and return to the pit for a few minutes to tack up. The dry rack will need about 30 additional minutes beyond the wet rack. It's done when it breaks over with the same tenderness and the bone shows a clean pull.
Rest both racks 5–10 minutes, then slice between each bone. The perfect bite comes away cleanly without dragging all the meat with it — the bone should still look just slightly moist at the center. The wet rib delivers a glossy, braised finish; the dry rib hits you with concentrated smoke and seasoning up front with a moist, tender interior behind it.
Recipe Note
Recipe FAQ
What is the difference between wet ribs and dry ribs?
Wet ribs are wrapped in foil partway through the cook, allowing the meat to braise in its own juices and finish with a glossy, saucy exterior. Dry ribs stay on the grate the entire cook, building a firm, concentrated bark from smoke and seasoning with no braising involved. Both styles start the same way — the split happens at the halfway point.
Do I have to marinate the ribs before cooking?
It's not required, but it makes a real difference. Smoke on Wheels Pork Marinade & Injection contains pineapple juice, which introduces natural enzymes that begin breaking down protein fibers and building tenderness before the heat does any work. A 2-hour marinade produces noticeably plumper, more flavorful ribs. Overnight is even better if you have the time.
Why remove the membrane from the back of the ribs?
The membrane is a tough, papery layer on the bone side of the rack that doesn't break down during cooking. It acts as a barrier that limits smoke and seasoning penetration. Removing it before seasoning gives you better flavor throughout and a cleaner eating experience.
How do I know when the ribs are done without a thermometer?
Use the bend test and visual cues. Pick the rack up from the center — if it bends significantly and cracks slightly, it's getting close. The bones will have pulled back and the meat will move freely around them. The perfect bite comes cleanly off the bone with a gentle pull. If all the meat slides off without resistance, they've gone too far.
How tight should the foil wrap be for the wet rack?
Very tight. A snug wrap keeps the rendered juices in contact with the meat for braising rather than converting to steam. A loose wrap softens the bark too aggressively. The goal is to keep the liquid pressing against the underside of the ribs while protecting the crust you built during the first two hours of the cook.
Can I cook this Indoors?
We rate this a 1 out of 5 for cooking indoors. This is a low-and-slow smoke — the wood-fired flavor, bark development, and smoke penetration from the YS1500s are central to what makes these ribs work. An oven can technically cook ribs, but the result is a fundamentally different dish.
Recipe Highlights & Insights
Competition credentials — Smoke on Wheels Pork Marinade & Injection was developed by Andy Groneman and has won World Championship titles at both the American Royal and the Jack Daniel's World Championship. Plowboys Yardbird Rub won the 2009 American Royal Invitational. This is a competition-proven method adapted for the home cook.
Two-stage rub technique — Yardbird goes on first as the base layer and penetrates during the initial smoke phase. R Butts R Smokin' Honey Chipotle is applied at the wrap point, adding a fresh layer of sweetness and heat that caramelizes against the braising liquid inside the foil.
No binder needed — The ribs come straight from the marinade already moist enough to hold the rub. No mustard, oil, or additional binding agent required.
Bark science — Wrapping tightly keeps moisture in liquid form at the bottom of the foil, where it braises the underside of the ribs without saturating the top surface. Loose foil creates steam that can wash off the bark you spent the first two hours building.
Built for engagement — The wet vs. dry side-by-side format gives your guests a built-in comparison and a reason to have a second rib. It's also one of the most consistently high-engagement formats in BBQ content.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10oz
- per serving
- Calories
- 620
- Fat
- 42 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 165 milligrams
- Sodium
- 890 milligrams
- Carbs
- 9 grams
- Fiber
- 0 grams
- Sugar
- 7 grams
- Protein
- 52 grams
