St. Louis Spare Ribs Recipe
Smoked in-house using hickory, mesquite, and post oak woods, seasoned with proprietary dry rubs.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs and trim any excess fat.
- 2
Apply the Dry Rub
In a bowl, mix all the dry rub ingredients together. Generously apply the dry rub to both sides of the ribs. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- 3
- 4
Smoke the Ribs
Place the ribs in the smoker bone-side down. Smoke for approximately 5-6 hours, or until the meat is tender and pulls back from the bones.
- 5
Rest and Serve
Remove the ribs from the smoker and let them rest for 15-20 minutes before cutting. Serve with your favorite barbecue sauce.
