Bbq St. Louis Ribs Recipe

Prepare ribs

Remove the membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift and loosen, then use a paper towel to grip and peel it off. Trim any excess fat or ragged edges.

Apply binder

Pat the ribs dry with paper towels. Spread the yellow mustard evenly over both sides of each rack—this acts as a binder and will not make the ribs taste like mustard.

Make and apply dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the mixture evenly over both sides of the ribs, pressing gently so the rub adheres. Let the ribs sit at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.

Preheat smoker or oven

If smoking: preheat smoker to 225°F (107°C) using apple, hickory or pecan wood. If using oven: preheat oven to 275°F (135°C) and set a rack low in the oven.

Smoke/roast - first phase (low and slow)

Place ribs bone-side down on the smoker grate or on a foil-lined baking sheet in the oven. If smoking, maintain 225°F. Cook for 2.5 to 3 hours until the meat has pulled back from the bones 1/4"–1/2" and is developing a dark bark.

Spritzing

Every 45–60 minutes during the first phase, spritz the ribs lightly with apple juice to keep them moist and help form a good bark. Use a spray bottle and 1 cup apple juice for the session.

Wrap (Texas crutch) - second phase

When ribs have a deep color and have pulled back slightly, remove them and place each rack on a large sheet of heavy-duty foil. Add a tablespoon or two of apple juice inside each foil packet and a small pat of butter if desired. Tightly seal the foil and return to the smoker or oven and cook for another 1 to 1.25 hours at 250–275°F (121–135°C) until the meat is tender and probe-tender (a meat thermometer probe should meet little resistance).

Sauce and finish - third phase

Carefully unwrap the ribs and discard excess liquid. Brush a generous layer of BBQ sauce over both sides of the ribs. Return unwrapped ribs to the smoker or oven for 15–25 minutes at 275°F to set the sauce and develop a slight glaze. If you like a sticky finish, baste once more and let set a few minutes.

Rest and slice

Remove ribs from heat and let rest for 10 minutes. Slice between the bones into individual ribs and serve with remaining BBQ sauce on the side.

Prep vegetables

Finely shred both green and red cabbage and grate the carrot. Place all shredded vegetables in a large mixing bowl and toss to combine.

Make dressing

In a small bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, black pepper and lemon juice until smooth and sugar dissolves.

Combine and chill

Pour the dressing over the shredded cabbage and carrots. Toss thoroughly to coat. Taste and adjust seasoning with additional salt, pepper or sugar if desired. Cover and chill in the refrigerator for at least 30 minutes (preferably 1–2 hours) to let flavors meld.

Serve

Toss the coleslaw briefly before serving and transfer to a serving bowl. Coleslaw can be made up to 24 hours ahead; stir again before serving and drain any excess liquid if it becomes watery.