Salt & Pepper Pork Spare Ribs

How to make Salt & Pepper Pork Spare Ribs

Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Salt & Pepper Pork Spare Ribs. These Texas inspired apple-whiskey spritzed pork ribs feature big-time flavor, bark and smoke!



For the Apple-Whiskey Spritz:

  • 1 part apple cider
  • 1 part apple cider vinegar
  • 1 part whiskey


Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF set up for smoking.


To make the Apple-Whiskey Spritz, combine all ingredients in a spray bottle and shake to mix.


Spray your St. Louis trimmed Creekstone Farms Duroc Spare Ribs with the Apple-Whiskey Spritz; just enough to form a thin layer for binding your seasoning to the meat.


Season with Cattleman’s Grill Lone Star Brisket Rub on all sides.

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Transfer the ribs to the smoker, bone side down. Smoke for about 2 hours before beginning to spritz, then spritz the ribs every 45-60 minutes until the ribs are done.

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The ribs are done cooking when the ends of the rack stay on the cooking rack when the rack is lifted 4” - 6” off the grate from the center of the rack, and the meat in the center of the rack begins to crack/break during the lifting process.

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