Start off by patting the ribs dry with a paper towel. Then flip the ribs so they are bone-side up. Use a sheet of paper towel to help grip the membrane as you pull it off of the ribs. Then discard the membrane.
Add your hickory pellets to the smoker (I use a Traeger). Then bring the temperature to 225 degrees Fahrenheit. Place the ribs on (meat side down) and close the lid. Cook for about 4 1/2 hours. You want to look for a burnt orange color on the outside of the ribs.
Now take the spareribs off of the smoker and wrap them in several layers of heavy-duty foil or butcher paper. Then put the wrapped ribs back onto the smoker at the same temperature for another 2 hours. Tip: if you want to add barbecue sauce, unwrap the ribs at the last 30 minutes and generously coat them in your favorite barbecue sauce.
Then take the meat off the smoker and let it rest in foil for at least 1 hour before serving. This will allow the meat to reabsorb the juices and moisture and make it fall off the bone tender.
Serve hot with more barbecue sauce.
Notes
RECIPE TIPS
Perfect seasoning- If you want to get the perfect blend of seasoning, try a mix sold at your local barbecue restaurant (that's what I do).
Cook until the ribs are orange colored- The first half of the cooking lasts for about 4 1/2 hours. Look for a nice burnt orange color on the outside of the ribs before moving on to the next step.
Wrap the ribs before finishing the smoking process- This limits the amount of smoke on the surface of the ribs, which gives it better flavor and color in the end, as well as adding moisture and speeding up the time needing to fully cook them.
Add your sauce at the end- Wait until the last 30 minutes of cooking before you add the barbecue sauce. Otherwise, it will dry and become gummy on the ribs.
Let it rest- Letting the ribs rest after cooking lets all the juices reabsorb into the meat, adding moisture and making them fall-off-the-bone tender.