Cherry wood gives these Smoked Spare Ribs a mild sweet flavor that complements the spicy rub and BBQ sauce. They were cooked in the Char-Broil® Digital Electric Smoker, but you can make them on any BBQ smoker. Sweet, smoky, tender and delicious. It doesn’t get any better than this.
While the smoker preheats, combine cinnamon, cloves and pepper for the dry rub in a small bowl.
In a medium-size saucepan, combine tomato paste, molasses, garlic, cumin, dry mustard, ground pepper, cinnamon and hot pepper flakes. Cover and simmer on low for about 1 hour, stirring occasionally. Set aside.
Remove the membrane from the back of the ribs. Rub down both sides with the dry rub.
Hot Tip:To remove the membrane, slide the tip of a paring knife underneath the membrane next to the first bone. Grab the membrane with a paper towel and peel it away from the ribs.