Honey Bacon & BBQ Marinade 
Original Creole Seasoning 
Honey Bacon Smoked Spare Ribs
These Honey Bacon Smoked Spare Ribs by @FirehouseGrub bring big, smoky flavor with a touch of…
Get RecipeThese Honey Bacon Smoked Spare Ribs by @FirehouseGrub bring big, smoky flavor with a touch of sweet. Seasoned with Tony Chachere’s and slow-smoked until tender, these ribs are made for hungry crowds.
Ingredients
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1 rack pork spare ribs
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Tony Chachere’s Honey Bacon & BBQ Injectable Marinade
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Tony Chachere’s Original Creole Seasoning
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6 tablespoons butter
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1/4 cup apple cider vinegar
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3/4 cup water
- Clear
Directions
- Trim the spare ribs, cleaning up any loose or uneven edges. Remove the membrane from the back of the rack.
- Inject the ribs throughout with Tony Chachere’s Honey Bacon & BBQ Injectable Marinade. Use the remaining injectable marinade as a binder, coating the outside of the ribs. Season generously on all sides with Tony Chachere’s Original Creole Seasoning.
- Preheat the smoker to 225–250°F. Place the ribs on the smoker and smoke for 3 hours.
- After the first hour, combine 1/4 cup apple cider vinegar with 3/4 cup water and begin spritzing the ribs periodically throughout the remainder of the 3-hour smoke.
- At the 3-hour mark, remove the ribs from the smoker and place them on butcher paper. Add 6 tablespoons of butter and another layer of Tony Chachere’s Original Creole Seasoning, then wrap the ribs tightly.
- Return the wrapped ribs to the smoker and cook at 225–250°F for another 2 hours.
- Remove the ribs from the smoker and allow them to rest before unwrapping. Slice between the bones and serve.
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