Pork Spare Ribs

Pork Spare Ribs — Low, Slow, and Worth the Wait.

Spare ribs are the classic BBQ rib — cut from the belly side of the rib cage, longer and meatier than back ribs, with the marbling and connective tissue that turn silky over a long cook. From rare heritage Red Wattle hogs, they carry deep-red, well-marbled pork that stays juicy through hours on the pit, where commodity ribs dry out and disappoint.

We raise our Red Wattle hogs on pasture, so the fat is doing real work here — basting the meat as it renders, building bark, and keeping every bite moist. It's whole-animal, heritage pork, nothing added.

Season them simply with a dry rub, then smoke low and slow at 225–250°F — the 3-2-1 method (smoke, wrap, glaze) is a reliable path — until the bones wiggle free and a probe slides through like butter. No smoker? Braise them low in the oven or finish them on a covered grill. Sauce them or don't; the pork can carry the plate on its own.

Intentionally raised. For those who believe in better.