1/2 Slab Recipe
Slow smoked St. Louis style spare ribs. Mouth watering and tender, just like they should be. A half slab for when you aren't quite as hungry.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs
Dry Rub
Mop Sauce (Optional)
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat dry with paper towels.
- 2
Apply Mustard
Spread a thin layer of yellow mustard evenly over both sides of the ribs. This will help the dry rub adhere.
Dry Rub Application
- 3
Mix the Dry Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well until combined.
- 4
Rub the Dry Rub
Generously apply the dry rub mixture over both sides of the ribs, ensuring an even coating. Wrap the ribs in plastic wrap and let them sit in the refrigerator for at least 1 hour or overnight for maximum flavor.
Smoking the Ribs
- 5
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips; hickory or apple wood works well for ribs.
- 6
Smoke the Ribs
Place the ribs bone side down in the smoker. Smoke for about 5 hours, maintaining a consistent temperature. If using mop sauce, apply it every hour to keep the ribs moist.
Finishing Touches
- 7
Check for Doneness
After 5 hours, check the ribs for doneness. They should be tender and the meat should pull back from the bones.
- 8
Rest and Serve
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve with your favorite barbecue sauce if desired.
