St. Louis Style Smoked Baby Back Ribs Recipe
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Ingredients
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Ribs and Marinade
Method
Preparation and Cooking
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs and rinse under cold water. Pat dry with paper towels.
- 2
Apply Mustard
Coat both sides of the ribs with yellow mustard. This will help the rub stick and add flavor.
- 3
Make the Dry Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and smoked paprika.
- 4
Season the Ribs
Generously apply the dry rub to both sides of the ribs, pressing it into the meat. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- 5
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 6
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for 3 to 4 hours, maintaining a steady temperature and adding wood chips as needed.
- 7
Glaze with Barbecue Sauce
In the last 30 minutes of cooking, brush the ribs with barbecue sauce every 10 minutes.
- 8
Check for Doneness
The ribs are done when the meat is tender and has pulled back from the bones. An internal temperature of 190°F (88°C) is ideal.
- 9
Rest and Serve
Remove the ribs from the smoker, let them rest for 10 minutes, then slice between the bones and serve with additional barbecue sauce.
