For many people, one great thing about fall is that it marks the beginning of fall-flavored everything. The air is almost scented with pumpkin spice as you walk past the trees shedding their leaves. If you’re like me, this is just another great occasion to smoke tons of meats in the backyard, while keeping yourself warm sitting by the smoker. Today I’m going to show you how to make a batch of smoked pumpkin spice spare ribs. The pumpkin spice BBQ rub used to season the ribs combines comforting flavors of pumpkin spices, warmth of chipotles and mild molasses hints of dark brown sugar that yields perfectly balanced – yet unique in taste – smoked spare ribs. If you want to try something new and delicious, I highly recommend you try this pumpkin spice spare ribs recipe. It just might become your next go-to smoked ribs recipe that you cook all year round.
- 4 rack Pork spare ribs
- ½ cup - Apple juice
- ½ cup - Apple cider vinegar
- 1 cup - (2 sticks) Butter, cut into 1/4 inch slices
Pumpkin Spice BBQ Rub
- ⅓ cup - Dark brown sugar
- ¼ cup - Kosher salt or coarse sea salt
- 1 tbsp - Ground black pepper
- 1 tbsp - Chipotle powder
- 1 tbsp - Onion powder
- 1 tsp - Ground coffee
- 1 tsp - Garlic powder
- 1 tsp - Ground cinnamon
- 1 tsp - Ground ginger
- ½ tsp - Ground allspice
- ⅛ tsp - Ground nutmeg
Tools & Supplies
Wood chunks for smoking; we like using pecan for this recipe
Spray bottle for spritzing
FDA approved high heat pink or peach butcher paper (unwaxed)
- Preheat your smoker to 250°F. If using a charcoal grill, arrange the coals to create an indirect cooking zone.
- Using a butter knife and some paper towel, remove the rubbery membrane under each rack of ribs by inserting the knife between the membrane and a bone. With you paper towels, grab the membrane and pull to remove completely;
- Combine all Pumpkin Spice BBQ Rub ingredients into a bowl then generously season each rack of ribs on both side with the dry rub;
- In a spritz bottle, combine apple cider vinegar and apple juice;
- Place the ribs in your smoker – or charcoal grill over indirect heat – and toss a few wood chunks onto hot coals for smoking. Cook for 3 hours, spritzing with the apple juice mixture occasionally during the last hour;
- After 3 hours of cooking, remove ribs from heat place on butcher paper. Top each rack of ribs with slices of butter then tightly wrap with the butcher paper.
- Place ribs back to the smoker or grill and cook for another two hours, or until internal temperature of the ribs reaches between 195 and 203°F.
- Remove ribs from heat and let rest at room temperature for 20 to 30 minutes – still wrapped in butcher paper – before serving.