St. Louis Cut Spare Ribs Platter Recipe
our signature dry rub and slow smoked with hickory
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Ingredients
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Ribs & Binding
Dry Rub
Smoking Fuel & Spritz
Finishing & Serving
Method
Ribs & Binding
- 1
Trim and remove membrane
Pat ribs dry with paper towels. Flip each rack bone-side up and locate the thin membrane on the back. Slide a blunt knife or your fingernail under the membrane at one end to loosen it. Use a paper towel to grip the membrane and pull it off in one piece. Trim any excess fat and square the rack by removing flap pieces so the rack is uniform.
- 2
Dry Rub
- 3
Mix the rub
In a medium bowl combine brown sugar, kosher salt, coarse black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, mustard powder, ground cumin, and cayenne. Stir thoroughly until evenly blended.
- 4
Season the ribs
Generously apply the dry rub to all surfaces of each rack. Press the rub into the meat with your hands so it adheres to the mustard binder. Make sure the rub covers the edges and ends. For best flavor, let the seasoned racks rest refrigerated, uncovered or lightly wrapped, for 30 minutes to overnight (overnight yields deeper flavor). If refrigerating, remove 30–60 minutes before smoking to come closer to room temperature.
Smoking Setup & Process
- 5
Prepare the smoker
Set up your smoker for indirect low-and-slow cooking and preheat to a steady 225°F (107°C). If using a charcoal smoker, light charcoal and bank to one side; place a foil pan of water on the opposite side to help stabilize temperature and add humidity. Add hickory wood chunks to the coals or smoker box just before placing the ribs on the grill to generate steady hickory smoke.
- 6
Place racks on smoker
Position racks bone-side down on the smoker grates with space between them for air circulation. Close the lid and maintain a smoking temperature of 225°F (107°C).
- 7
Initial smoke and spritzing
Smoke the ribs for about 3 hours, checking every 30–45 minutes. Use a spray bottle to mist the ribs lightly with apple juice each time you check — this keeps the surface moist and helps the rub set into a nice bark without adding sauce. Keep the lid closed as much as possible to maintain temperature and smoke.
- 8
Optional wrap (3-2-1 style alternative)
If you prefer a more tender, slightly pulled texture, after the initial 3 hours you can wrap each rack tightly in aluminum foil with a small splash (about 1/4 cup) of apple juice in the packet, and return to the smoker for 2 hours. For a firmer bark (classic dry-rub finish), skip wrapping and continue unwrapped.
- 9
Finish and check doneness
Unwrap (if wrapped) and return ribs to the smoker for a final 30–60 minutes to firm the bark. Total cooking time should be roughly 5–6 hours at 225°F depending on rack thickness. Ribs are done when an instant-read thermometer in the thickest meat registers 195–203°F (90–95°C) and a probe or toothpick slides between bones with slight resistance (not floppy). The meat should have pulled back slightly from the bone ends.
Resting, Slicing & Serving
- 10
Rest the ribs
Remove the racks from the smoker and let them rest uncovered for 10–15 minutes. Resting lets juices redistribute and makes slicing cleaner.
- 11
Slice and plate
Using a sharp knife, slice between bones to create individual portions. For a platter presentation, place 1/2 rack per person (adjust to appetite) on a plate, garnish with chopped parsley if desired, and add pickles or pickled onions on the side. Serve immediately.
- 12
