A few hours on the smoker get these St Louis-style Ribs right where I want them. It adds just enough flavor and heat to make these melt in your mouth finger licking perfect.
All winter long my smoker has sat patiently longing for the day that I crack open the back door and return to my love affair with it. All winter long it endured cold and rain and snow. And all winter long I ignored it for no reason other then I am a terribly selfish grill owner and it was a tad chilly outside. A mistake I will not be making again this winter.
Because the moment I opened that dark door and the scent of barbecue past hit my nose, it was true love all over again. Charred wood chips removed, grates polished to perfection, the smoker and I spent some much needed time bonding before it returned to its duty of housing these pork ribs. It adds just enough flavor and heat to make these melt in your mouth finger licking perfect.
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- 2 slabs St. Louis Style Spareribs
- 1 tbsp paprika
- 1 1/2 tbsp kosher salt
- 1 tsp kosher salt
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- 1/4 tsp celery salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 recipe Apple Bourbon BBQ Sauce
- Start by soaking your wood chips for several hours before smoking.
- Remove the membrane from the back of the ribs.
- Combine the paprika through the cumin in a resealable container (I’d just go ahead and double this rub recipe – you’ll be using it a lot this summer).
- Arrange the ribs on a work surface and rub well with spice mix. Wrap in plastic wrap and refrigerate for up to 24 hours.
- Heat the smoker to 200 to 225 degrees F. Smoke for 5 or so hours.
- Remove the ribs from the smoker, baste with Apple Bourbon BBQ sauce and return to smoker for 20 minutes.
- Remove ribs from smoker, cover, and let rest 10 minutes before cutting to serve.