How to Smoke Pork Spare Ribs Like a Fourth-Generation Pitmaster
Want to smoke ribs like a true Texas pitmaster? Barrett Black walks you through every step—from trimming to slicing—in this behind-the-scenes video at The Original Black's BBQ. Get ready for big flavor, classic seasoning, and that perfect bite.
Learn to smoke pork spare ribs
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If you’ve ever wanted to smoke ribs the way true Texas pitmasters do, you’re in the right place. In our latest video, Barrett Black—fourth-generation pitmaster at The Original Black’s BBQ—shows exactly how we prep, season, smoke, and slice pork spare ribs, just like his grandfather taught him inside the very same pitroom.
For Barrett, spare ribs are the superior cut. They’ve got more marbling, more flavor, and when cooked right, that perfect mix of tender meat and crispy bark. He walks viewers through trimming ribs properly—not just for looks, but for flavor and efficiency. Every scrap counts, and at Black’s, nothing goes to waste. Trimmings become sausage or go into stews. It’s how his grandfather cooked during the Great Depression, and it’s still how we operate today.
One of the most debated steps in BBQ is whether or not to remove the membrane. Barrett’s take? Leave it on. Done right, the membrane crisps up during the cook, holding in juices and delivering texture without getting in the way of a great bite. It’s not about shortcuts—it’s about flavor, tradition, and respecting the cut.
When it comes to seasoning, Barrett keeps it classic: salt, pepper, and a little red pepper for heat. No binders. No sugar. Just a light hand and the right balance to stand up to the smoker without overpowering the pork. He prefers table salt for its small crystal size—it dissolves fast and gets deep into the meat for consistent flavor in every bite.
The ribs go on the smoker at 275°F for about three to four hours, always cooked to tenderness, not to a timer. Barrett shows how to use a simple probe to check when the ribs are done—looking for zero resistance, like sliding into warm butter. Once they’re off, the ribs rest to let the juices redistribute.
Then comes slicing. With a curved chef’s knife, Barrett slices between the bones, preserving the bark and following the natural curve of each rib. His favorite part? The knuckle—where fat, smoke, and spice come together in the perfect bite.
This video isn’t just a how-to. It’s a glimpse into decades of BBQ tradition, passed down through generations. Barrett honors the lessons his grandfather taught him by sharing them with you—one rib at a time.