Jody Clarke & Big Poppa Smoker's Spare Ribs

Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips.


chili powder
brown sugar
garlic powder
onion powder
brown sugar
liquid margarine
peach juice
spare ribs


  1. Trim ribs to St. Louis style, remove membrane.
  2. Coat a thin layer of mustard. Apply rub over mustard. Allow 15 min for ribs to sit & absorb.
  3. Cook at low temp for 3 hours, then place in wrap and return to heat for another 45 min.
  4. If necessary, place ribs for a short time on high heat to prefect caramelization.

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