St. Louis-style Ribs Recipe
the Bow & Arrow menu also features pulled pork, smoked turkey, St. Louis-style ribs and jalapeno-cheddar sausage, along with such sides as hashbrown casserole, brisket beans and sweet corn rice.
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Ingredients
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Bow & Arrow
Method
Bow & Arrow
- 1
Prep and trim ribs
Remove the silver membrane from the bone-side of the ribs and pat them dry.
- 2
Make the rub
In a bowl, whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and ground cumin until evenly mixed.
- 3
Season ribs
Pat the ribs dry again and coat generously on both sides with the spice rub, pressing it into the meat. For best results, let sit 30 minutes at room temperature or refrigerate up to 2 hours.
- 4
- 5
Smoke the ribs
Place ribs on the smoker bone-side down. Smoke for 3 hours, maintaining 225-250°F. Spritz with apple juice every hour to keep the meat moist.
- 6
- 7
Finish with glaze
Unwrap, brush generously with barbecue sauce, and cook 30-60 minutes more until the sauce is glossy and caramelized.
- 8
Rest and slice
Remove from heat and let rest 10-15 minutes before slicing between the bones and serving.
