Pork Spare Ribs

Market House pork comes from hogs that are of the Duroc breed and are humanely raised crate-free on Creekstone Farms. Creekstone farmers feed their hogs a 100% vegetarian diet with no antibiotics, no added hormones, or artificial ingredients, ever, and Duroc-bred hogs produce premium pork renowned for deep-red coloring and marbling.

Traditional smoked ribs is the most common recipe to make with Pork Spare Ribs. Once thawed, we recommend slow-smoking your pork spare ribs at or below 250° F for 4-5 hours. Apply a binder such as hot sauce or yellow mustard and then season it generously with your favorite rub. Season one side, wait at least 15 minutes, and turn over to season the other side. Place the rack of spare ribs uncovered on the smoker. After 2-3 hours, wrap the ribs in tinfoil and cook for an additional 2 hours. For the final 30-60 minutes, remove the tinfoil and cook unwrapped to crisp up the outside of the ribs. You should aim for an internal temperature of 200-205°F.

Pork Spare Ribs are cut from the belly of the hog below the back ribs and above the breast bone. Cutting spare ribs from the bottom of the rib section provides higher levels of fat, which creates a buttery flavor and fall-off-the-bone texture.

If you’re a competition meat smoker, our Pork Spare Ribs will arrive rub-ready. We process our Spare Ribs to competition specs, meaning that the external fat on the cut is trimmed more than traditional spare ribs would be would be.

The biggest differences between spare ribs and baby back ribs are the fat content and the size. Spare ribs are cut from the belly area of the hog, where as baby back ribs are cut from around the loin area. Additionally, spare ribs are much large than baby back ribs.

All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.