How to Smoke Spare Ribs Fast (in Three Hours)
Half-Time Ribs: smoked spare ribs in three hours.
Half-Time Ribs: Using Higher Heat for Fast and Delicious Smoked Spare Ribs
Forget the 3-2-1 method, you can smoke perfect spare ribs in only three hours
For many years I used to follow the low and slow method for ribs. When I first started ribbing over 20 years ago, I was big on baby back ribs. It wasn't until I became a KCBS Barbecue Judge years later and spent a lot of time chatting with pitmaster vets at BBQ events that I changed my home cooks to delicious spare ribs, which I still smoke exclusively to this day.
But spare ribs take an hour longer than baby back ribs using traditional methods. So I started testing out ways to get the same delicious end result (tender ribs with a bit of pull). That was the origin of what I now call Half-Time Ribs, because they take half the time versus the traditional 3-2-1 spare ribs and the end result is exceptional.
St. Louis Style Spare Ribs with Rub.
Here's my recipe for Half-Time Ribs
For this recipe I use my large Big Green Egg. It can fit one rack of ribs without cutting them in half (you can squeeze two racks, but the ends will go past the heat shield and dry out, so you’ll need to use a foil shield if you do it that way). Ideally, if I want to do two or three racks, I simply cut them in half and use a rib rack to hold them upright. Three racks is the most I can fit comfortably in my Large Big Green Egg (leave enough space to maneuver the ribs in the rack).
No matter what type of smoker you are using, you'll need one that allows for indirect cooking.
Begin by removing the membrane from the back of your spare ribs. I use St. Louis style spare ribs.
Next, coat the ribs lightly with yellow mustard to help the rub stick and then generously cover your ribs on all sides with your favorite rub of choice.
Let the ribs rest in the refrigerator for six or eight hours (I do this on the morning of the cook).
Remove the ribs from the fridge an hour before your cook and let them come to room temperature.
In the rib rack on the Big Green Egg. The cook begins.
Bring your smoker up to 350°F. Once it reaches cooking temperature, add your wood chips of choice (I tend to go with hickory, apple or pecan), and start smoking your ribs.
Let the ribs cook for two hours at 350°F. No need to open the lid or spray them. Just leave them be.
Spare ribs in the Texas Crutch, which takes place after two hours.
After two hours, it's time for the Texas Crutch (aka, wrapping the ribs in foil with some liquid to help speed the process).
Remove the ribs from the smoker and wrap them in heavy duty aluminum foil. I add a few tablespoons of apple juice (apple cider vinegar will also work) to the foil wrap, and you can also glaze the ribs with barbecue sauce at this point as well. This is the stage that helps to speed up the process by tenderizing the ribs more quickly.
Let the ribs cook in the foil in your smoker (still at 350°F) for 30 minutes.
After 30 minutes in the foil, remove the ribs from the smoker and let them rest for 20 minutes in the foil. Keep the smoker going though.
Half-Time Ribs, ready to eat.
After 20 minutes resting, remove the ribs from the foil, lightly glaze one final time and return them to the smoker for 10 minutes—just enough time to let the glaze set.
Pull the ribs, let them cool for a bit and then serve them however you please.