Saucy Smoky St. Louis-Style Pork Ribs Recipe
This classic St. Louis-style ribs recipe is a great base for your favorite BBQ sauce. Throw together a dry rub, marinate your ribs with it and then smoke them slow and low to get the perfect bark and tender meat. Coat them in the sauce of your choice for the last 15 minutes to add a sticky glaze to these beautiful, saucy ribs.
Ingredients
Yield: 1 RACK
| Amount | Main ingredients |
|---|---|
| 1 RACK | St. Louis-Style Pork Spareribs (2-½ Pounds) |
| 4 TBSP. | Butter, Unsalted |
| 3 TBSP. | Honey |
| 1 Cup | White Sugar |
| 1/3 Cup | Smoked Paprika |
| 1/4 Cup | Garlic Powder |
| 1/4 Cup | Kosher Salt |
| 1-1/2 TSP. | Cayenne Powder |
| 1-1/2 TSP. | Black Pepper |
| 1-1/2 TSP. | Cumin Powder |
| 1-1/2 TSP. | Dry Mustard |
| 1-1/2 TSP. | Dried Oregano |
| 6 OZ. | Barbecue Sauce |
Directions
Ribs
- Set your smoker to 230°F. Remove thin membrane from rib side of the slab if present.
- Combine all rub ingredients together and divide into halves.
- Pat slab dry and rub it down with half the dry rub. Let stand for 2 or more hours.
- After ribs have marinated in rub, apply the rest of the dry rub and place ribs, meat side up, in the smoker. Let smoke for 2-½ hours, checking often for appropriate smoke and temperature.
- Remove ribs from smoker and lay on a large sheet of heavy-duty aluminum foil.
- Wrap the ribs and return to smoker for an additional 1-½ hours.
- Unwrap the ribs and brush lightly with barbecue sauce; smoke an additional 15 minutes.
- Remove ribs and let stand for 10 minutes. Serve.
