Pork Spare Ribs

Idaho Pasture Pork Spare Ribs 

• Raised Like a Cow: Our Idaho Pasture Pigs graze freely on open pasture — producing pork with richer flavor and superior quality
• Full-Flavored & Meaty: More meat and fat than baby backs, delivering a richer, more satisfying rib experience
• Built for the Smoker or Grill: Low and slow is where spare ribs truly shine
• Takes Rub & Sauce Beautifully: Ample surface area for building a deep bark or a sticky, caramelized glaze
• Classic BBQ Cut: The original backyard rib — unpretentious, generous, and deeply satisfying
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Original BBQ Rib:

Spare ribs are the full, uncut slab from the belly side of the rib cage — longer, meatier, and fattier than baby backs, with more surface area for rub and more fat to render during the cook. That extra fat is what makes them so forgiving and so flavorful. Low and slow, they develop a deep bark on the outside and stay juicy and tender all the way through.

Season generously with your favorite dry rub and smoke at 225–250°F for 5–6 hours, wrapping in foil halfway through if you prefer a softer bite. Finish with your sauce of choice over direct heat to set a sticky, caramelized glaze. Or keep it simple — salt, pepper, smoke, and time. Either way, spare ribs reward patience with some of the best eating BBQ has to offer.

Quality You Can Taste:

The difference between pasture-raised and conventional pork is unmistakable. Our Idaho Pasture Pigs’ natural diet and stress-free environment result in pork with superior flavor, better fat quality, and the peace of mind that comes from knowing exactly where your food comes from.

Each slab is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. Fire up the smoker, clear your afternoon, and get ready for ribs done right.