Grilled Cowboy-Inspired BBQ Pork Ribs with Spiced Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork ribs with a smoky, spicy dry rub inspired by classic western flavors, grilled low and slow for tender results. This American-inspired pork recipe, ready in about 225 minutes, pairs pork spare ribs, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 6 American cuisine 560 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper to make the dry rub.
  2. Step 2: Remove the silver skin membrane from 2 racks of pork spare ribs and pat dry with paper towels. Rub the dry spice mixture evenly over all surfaces of the ribs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  3. Step 3: Preheat grill to 275°F for indirect cooking. Place ribs bone-side down on the cooler side of the grill. In a spray bottle, mix 1/4 cup apple cider vinegar and 1/4 cup water. Smoke ribs for 3 hours, spraying every 30 minutes with the vinegar spray to keep moist.
  4. Step 4: After 3 hours, increase grill heat to medium and cook ribs over direct heat for 10-15 minutes, flipping and basting with any reserved marinade until edges are caramelized and meat is tender. Let ribs rest 10 minutes before slicing between bones and serving.

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