4 Bone Recipe
Slow smoked St. Louis style spare ribs. Mouth watering and tender, just like they should be. 4 bones for when more ribs would just be too much.
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Ingredients
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Ribs
Dry Rub
Sauce
Method
Preparation
- 1
Prepare the Ribs
Remove any membrane from the back of the ribs. Pat the ribs 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.
- 3
Apply the Rub
Generously apply the dry rub to both sides of the ribs, ensuring they are thoroughly coated. Wrap the ribs in plastic wrap and let them sit in the refrigerator for at least 2 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use hickory or applewood for a flavorful smoke.
- 5
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for about 4 hours, or until the meat is tender and pulls away from the bone.
- 6
Apply Barbecue Sauce
During the last 30 minutes of smoking, brush the ribs with barbecue sauce. Allow the sauce to caramelize on the ribs.
Serving
- 7
Rest the Ribs
Remove the ribs from the smoker and let them rest for about 10 minutes before slicing.
- 8
Serve
Slice the ribs between the bones and serve with additional barbecue sauce on the side.
