Full Slab Recipe
Slow smoked St. Louis style spare ribs. Mouth watering and tender, just like they should be. A full rack for when you're really hungry, or might have to share.
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Ingredients
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For the Ribs
For the Smoking
Method
Preparing the Ribs
- 1
Clean the Ribs
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with your fingers.
- 2
Apply Mustard
Coat the ribs evenly with yellow mustard. This helps the rub stick and adds flavor.
- 3
Season the Ribs
Generously sprinkle the beef rub over the ribs, ensuring all sides are covered. Let them sit for at least 30 minutes to absorb the flavors.
Smoking the Ribs
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add the hickory wood chips to the smoker box or directly onto the coals.
- 5
- 6
Maintain Temperature
Smoke the ribs for about 5 hours, maintaining a consistent temperature of 225°F (107°C).
- 7
Spritz with Apple Juice
Every hour, spritz the ribs with apple juice to keep them moist and enhance flavor.
Finishing Touches
- 8
Apply Barbecue Sauce
In the last 30 minutes of cooking, brush the ribs with barbecue sauce. Close the lid and allow the sauce to caramelize.
- 9
Check for Doneness
The ribs are done when they are tender and the meat has pulled back from the bones. A toothpick should slide easily through the meat.
- 10
Rest and Serve
Remove the ribs from the smoker, let them rest for about 10 minutes, then slice and serve with additional barbecue sauce on the side.
