Smoked Buffalo-Style Pork Spare Ribs Recipe for Bold Flavor

If you love buffalo chicken wings, you’ll adore these Smoked Buffalo Style Pork Spare Ribs. Individual spare ribs are separated, seasoned, smoked, and then tossed in a buttery buffalo sauce for an irresistible bite. They come out tender and juicy with a pleasant heat that doesn’t overpower the flavor. Because they are separated, they cook faster than a full rack while still delivering that smoky, tangy finish.

Ingredients you will need

1 rack of spare ribs (cut into individual pieces)

Olive oil

BBQ rub

Buffalo sauce

Butter

Garlic paste

Separating the individual ribs

Start with the ribs meat-side up and trim any excess fat or silver skin. This helps the seasoning penetrate and keeps the texture pleasant.

Flip the rack so the bones are visible and cut between each bone to separate the ribs. Removing the membrane on the back is optional; it can be left on if you prefer.

Seasoning the ribs

Put the individual ribs into a large bowl and drizzle with olive oil to help the spices adhere. Add your favorite BBQ rub and toss until each rib is evenly coated.

Smoking the ribs

For a flexible, reliable cook I use the Ninja WoodFire oven, which lets me smoke and then finish with a roast to crisp the exterior. Place the ribs on a rack and smoke for about an hour, then switch to a roast-style setting to finish the cook until the internal temperature reaches 205°F.

If you don’t have a WoodFire oven, use a conventional smoker set to 250°F and smoke until the ribs reach 205°F internal temperature. Since the ribs are separated, they will cook more quickly than a full slab—keep an eye on them.

Making the buffalo sauce

Combine buffalo sauce, melted unsalted butter, and garlic paste in a small bowl. Whisk until smooth. The butter mellows the heat and adds richness, while the garlic gives depth to the sauce.

Saucing the ribs

When the ribs are cooked through, transfer them to a bowl and toss with the buffalo sauce until evenly coated. This ensures each rib gets a glossy, flavorful finish.

Serving the smoked Buffalo style pork spare ribs

Stack the sauced ribs on a platter, drizzle with ranch or blue cheese if desired, and garnish with parsley. These ribs are delightfully messy—have plenty of napkins on hand. The combination of smoke, tangy buffalo sauce, and buttery richness makes them a potential new favorite over traditional buffalo wings.

Sides to serve:

Easy homemade coleslaw

Smoked mac and cheese

Pickled red onions

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