Smoked St. Louis Ribs Recipe
St. Louis-style ribs are seasoned with a dry rub and cooked low and slow on the smoker until they are tender and juicy, then slathered in a homemade BBQ sauce.
Servings: 4 servings
Calories: 1186kcal
Equipment
- Butcher paper
Ingredients
- 1 rack pork spare ribs St. Louis style
- yellow mustard for rubbing
Homemade BBQ Seasoning
- ¼ cup kosher salt
- ¼ cup white sugar
- ¼ cup light brown sugar
- ¼ cup sweet paprika
- 2 tablespoons black pepper coarse
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- ½ tablespoon chipotle powder
Vinegar based barbecue sauce
- ⅔ cup ketchup
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Spritz
- 1 cup apple juice
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce optional
- 1 teaspoon of hot sauce optional
- spray bottle
Instructions
- Dry Rub: In a bowl, combine all dry rub ingredients thoroughly. Set aside.
- BBQ Sauce: In a saucepan, mix together all sauce ingredients. Stir to combine. Simmer over low heat for 5-10 minutes. Set aside.
- Smoker Setup: Preheat smoker to 250°F. If using a grill, set it up for indirect cooking and heat to 250°F. Add smoker wood splits, chips, or pellets when the temperature reaches 250°F.
- Preparing the Ribs: Remove the membrane from the spare ribs. Coat both sides of the ribs with yellow mustard.
- Season ribs generously with the prepared dry rub, ensuring spices are patted into the meat for better adhesion.
- Smoking: Place ribs on the smoker and cook for 2 hours or until they achieve a deep mahogany color.
- Spritz ribs with the spritz mixture every 30 to 40 minutes to prevent drying.
- Remove ribs from the smoker and spritz before wrapping them in butcher paper.
- Return wrapped ribs to the smoker and cook until the internal temperature reaches 205°F, approximately 1 to 1 ½ hours.
- Once cooked, remove ribs from the smoker and lightly brush on BBQ sauce.
- Let ribs rest for 10 to 15 minutes before serving.
Nutrition
Calories: 1186kcal | Carbohydrates: 68g | Protein: 53g | Fat: 78g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1382mg | Potassium: 1305mg | Fiber: 4g | Sugar: 56g | Vitamin A: 3182IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 6mg
