Fire up the grill and throw back a few cold ones this summer with cash back from Ibotta.


Cherrywood Smoked Spare Ribs


  • 1/4 cup BBQ sauce
  • 1 rack Smithfield Extra Tender St. Louis Style Pork Spareribs, membrane removed
  • 1/4 cup BBQ seasoning blend
  • 1/8 cup prepared yellow mustard
  • 1/2 cup Italian vinaigrette salad dressing
  • 1/2 cup packed light brown sugar
  • 1/2 cup honey, divided
  • 1/4 cup apple juice
  • Cherrywood for smoking


  1. Heat grill or smoker for indirect cooking at 275°F. Add wood for smoking.
  2. Sprinkle bone side of ribs with 2 tablespoons BBQ rub, then apply 1 tablespoon mustard; rub in to ensure even coating. Repeat on meaty side. Place ribs, meaty side up, over a drip pan and smoke for 2 hours, lightly basting tops with Italian dressing every 30 minutes.
  3. Place 1 sheet of heavy duty aluminum foil on the counter (about 4 inches longer than ribs). Sprinkle 2 tablespoons brown sugar and drizzle 2 tablespoons honey on the sheet. Place ribs, meaty side down, on foil. Top bone side of ribs with an additional 2 tablespoons each brown sugar and honey.
  4. Fold foil up around ribs; pour ¼ cup apple juice over each rack. Seal foil around ribs and return to grill/smoker. Cook for 1 ½ to 2 hours until ribs are tender.
  5. Remove ribs from foil and return to grill/smoker, meaty side up. Mix together remaining ¼ cup honey and BBQ sauce; lightly brush onto ribs and cook 10 to 15 minutes until sauce is set. Let stand 5 minutes before serving.

Smoked Back Ribs with Roasted Tomato, Honey & Chipotle Glaze

Smoked Ribs Ingredients:

Dry Rub Ingredients:

  • 3 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Roasted Tomato, Honey & Chipotle Glaze Ingredients:

  • 1 can fire-roasted diced tomatoes
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 cup tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pureed chipotle chiles in adobe sauce


  1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. Heat grill using Kingsford Charcoal for indirect cooking at 250°F to 275°F. Add drained wood chips, if using.
  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours, spraying both sides of ribs with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  4. Meanwhile, make Roasted Tomato, Honey & Chipotle Glaze. Sauté tomatoes, onion and garlic in olive oil over medium-high heat for 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool.
  5. Remove ribs from grill; brush both sides of ribs with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1⁄2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain heat.
  6. Remove ribs from grill and unwrap. Place ribs over indirect heat on grill and brush with more glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

Don’t forget to polish it off with cash back on a tall, ice cold Budweiser or Bud Light.

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