St. Louis Ribs Recipe
Tender and juicy ribs, smoked low and slow.
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Ingredients
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Rib Ingredients
Method
Cooking Directions
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs. Rinse the ribs under cold water and pat dry with paper towels.
- 2
Apply the Rub
In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the mixture all over the ribs. Coat the ribs with yellow mustard to help the rub stick.
- 3
Marinate
Wrap the seasoned ribs in plastic wrap and let them marinate in the refrigerator for at least 1 hour, preferably overnight.
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your favorite wood chips (hickory or applewood work well).
- 5
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for about 4-5 hours, maintaining a steady temperature.
- 6
Baste with Vinegar
Every hour, baste the ribs with apple cider vinegar to keep them moist.
- 7
Apply Barbecue Sauce
During the last 30 minutes of smoking, brush the ribs with barbecue sauce.
- 8
Check for Doneness
The ribs are done when the meat has pulled back from the bones and is tender. You can also check the internal temperature; it should be around 190°F (88°C).
- 9
Rest and Serve
Remove the ribs from the smoker, let them rest for 10-15 minutes before slicing. Serve with additional barbecue sauce on the side.