These smoked ribs are incredibly succulent and flavorful thanks to a generous drizzle of smoked lard, making every bite fall-off-the-bone tender. The addition of a Texas-style BBQ rub and a slow smoke with cherry and pecan wood makes for a deeply developed spicy and smoky flavor profile. About the cut: When choosing pork ribs, you can opt for baby back ribs or spare ribs. Spare ribs come from the lower section of the rib cage at the pig’s belly. They typically have a good deal of cartilage and connective tissue that has to be cut away and less meat on the bone, but a high fat content which makes them very flavorful. The bones here are flatter which allows for more even cooking. Baby back ribs come from the upper portion of the rib cage where it meets the spine and they have a more pronounced curve. They have more meat on the bone and less fat, making them hearty and good for marinating. This recipe was created by our partner TJ Rector who made the dish on our Oklahoma Joe's® Longhorn Reverse Flow Offset Smoker, but you can make it on your grill or smoker.
