I believe that bbq requires two things, smoke and time. With that being said there are several ways to prepare St. Louis style ribs, and everyone has their own way of doing it. I'm using a simple smoke and wrap method that is easy to follow and extremely flavorful.
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Ingredients for this Recipe:
For the Rub:
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 1 tablespoon garlic granules
• 1 tablespoon onion granules
• 2 tablespoons paprika
For the Spritzer and Sauce:
• 1 cup apple juice
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup your favorite BBQ sauce
• 1 stick melted unsalted butter
For the Ribs:
• 2 3 to 3 ½ pound spare ribs, trimmed
• 4 tablespoons of yellow or Dijon mustard
Serves 4
Prep Time: 45 minutes
Cook Time: 6 hours
Resting Time: 45 minutes
Procedures:
1. Preheat the smoker to 240° to 250°.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside.
4. Sauce: In a small sauce pot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.
5. Rub the mustard all over both sides of the ribs creating a thin layer.
6. Next, generously season the ribs on both sides with the rub. SEE NOTES.
7. Add the ribs to the smoker and cook for 1 hour. Spray the ribs with 8-10 sprays of the spritzer.
8. Repeat this process for the next 90 minutes then cook for 30 more minutes.
9. After 3 hours total of smoking time, remove the ribs.
10. Pour about a ½ cup of the mixed sauce over the ribs and rub it in on all sides.
11. Add about ¼ cup of the mixed BBQ sauce onto the center of a large sheet of heavy-duty foil where the ribs are going to go and place ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs.
12. Place the ribs back on the smoker bone side up and cook for 3 hours or until they are done. SEE NOTES.
13. Remove the ribs from the smoker and let rest in the foil for 30-45 minutes before slicing and serving.
14. Serve ribs with BBQ sauce on the side.
CHEF NOTES AND TIPS:
• You can absolutely use a standard charcoal grill to smoke food in, and if you like to grill and smoke then take a look at pellet grills like Traeger or even a stone style grill, the Big Green Egg.
• You can absolutely use your favorite rub for this ribs recipe, or you can even add additional ingredients such as sugar, brown sugar, cumin, chili powder, cumin or anything else you love and want to put in it. Get creative!
• SEAONING NOTE: Season, do not cake the rub on it. It should not be a thickly coated rub.
• Remember to scrunch the ribs together once on the smoker to sort of compact them. This will help seal in juices similar to that of trussing.
• DONE NOTE: Here is how you know your ribs are done:
• If you pick up the ribs in the center do, they droop down into a u shape and slightly start to split
• On the back side of the ribs is the meat pulling away from the bone.
• When gently moving the ribs, the top skin should slightly crack.