Ribs Recipe
St. Louis style ribs, smoked and glazed with our signature sauce.
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Ingredients
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Ribs
Signature Sauce
Method
Preparing the Ribs
- 1
Prepping the Ribs
Start by removing the membrane from the back of the St. Louis style ribs. Use a sharp knife to carefully lift the membrane and pull it off. This helps the ribs to absorb more smoke and flavor.
- 2
Seasoning
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice mixture evenly over both sides of the ribs, ensuring they are well coated. Let the ribs sit for at least 30 minutes to allow the seasoning to penetrate.
Making the Signature Sauce
- 3
Combine Ingredients
In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes. Stir until well mixed.
- 4
Simmer the Sauce
Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat and let simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool.
Smoking the Ribs
- 5
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking, such as hickory or apple wood.
- 6
Smoke the Ribs
Place the seasoned ribs in the smoker bone side down. Smoke the ribs for approximately 3 hours, maintaining a consistent temperature and adding wood chips as needed.
- 7
Glazing the Ribs
After 3 hours, brush the ribs generously with the prepared signature sauce. Continue to smoke for an additional 1 hour, glazing with more sauce every 20 minutes.
Finishing Touches
- 8
Resting the Ribs
Once the ribs are done smoking, remove them from the smoker and let them rest for about 10-15 minutes before slicing.
- 9
Serve
Slice the ribs between the bones, and serve with any remaining signature sauce on the side.
