Video: Carnitas Style Smoked Spare Ribs with The Flat Top King
When Neal from The Flat Top King fires up the pit, you know big flavor is coming. These Carnitas Style Smoked Spare Ribs are a perfect example of his approach—simple techniques and bold seasoning to result in the perfect bite. By starting with a generous coat of Fiesta That Mexican Seasoning by The Flat Top King, the ribs build a deep, savory foundation that stands up beautifully to hours of low-and-slow smoke. Both products are featured in our "Flavor Fiesta" BBQ box!
As the cook progresses, the ribs transform from richly seasoned to downright irresistible with the addition of Carnitas Grill & Wing Squeeze. Brushed on during the final stage, the citrus-forward glaze cuts through the richness of the pork, adding brightness and just enough tang to keep every bite balanced. Layered lightly and often, the sauce sets into a sticky, glossy finish that enhances the bark instead of overpowering it.
What makes these ribs truly special is their versatility. They’re bold enough to stand on their own straight off the cutting board, but they also shine when chopped and piled onto warm tortillas with fresh cilantro, onions, and a squeeze of lime. Whether you’re cooking for a backyard crowd or dialing in your rib game for the season ahead, this carnitas-inspired take proves that great BBQ can borrow from bold Latin flavors—and absolutely crush it.
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Flat top legend Neal from The Flat Top King knows that big flavor doesn’t come from shortcuts—it comes from fire, patience, and seasoning done right. These Carnitas Style Smoked Spare Ribs are his take on south-of-the-border BBQ, layering bold fiesta spices with low-and-slow smoke and a bright, citrusy glaze for ribs that are sticky, smoky, and downright addictive.
Directions
Preheat your smoker to 225 F.
Prepare your spare ribs by trimming off excess fat, squaring them off, St. Louis-style, and scoring the membrane on the back.
Apply yellow mustard as a binder and coat both sides liberally with Fiesta That Mexican Seasoning by The Flat Top King. Allow the seasoning to “sweat in” for 20-30 minutes before putting them on the pit.
Place your ribs on the smoker, bone-side down and smoke for 3 hours.
After 3 hours, start glazing your ribs with Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms about every half hour.
Smoke the ribs for another 1-2 hours, until your preferred tenderness (smoke longer for “fall of the bone” ribs, if that’s your preference. Either way, make sure you smoke until the ribs are probe tender, and the fat has rendered.
Remove from the smoker, allow your ribs to rest for 20-30 minutes, drizzle with fresh lime juice for added zing, then slice and enjoy!
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