2 Bone Recipe
2 Bones of slow smoked St. Louis style spare ribs. Mouth watering and tender, just like they should be.
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
BBQ Sauce
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off. Rinse the ribs under cold water and pat them dry with paper towels.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are thoroughly combined.
- 3
Apply the Dry Rub
Generously rub the dry rub mixture all over the ribs, making sure to coat both sides evenly. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Smoking
- 4
Preheat the Smoker
Preheat your smoker to a temperature of 225°F (107°C) using your preferred wood chips for smoking, such as hickory or applewood.
- 5
Smoke the Ribs
Place the ribs bone side down on the smoker grate. Smoke the ribs for about 5 hours, spritzing them with apple juice or water every hour to keep them moist.
- 6
