Smoked St. Louis Style BBQ Ribs
The smoker and I spent some much needed time bonding while making these Smoked St. Louis Style BBQ Ribs. It adds just enough flavor and heat to make these melt in your mouth finger licking perfect.
Servings 6 People
- 2 slabs St. Louis Style Spareribs
- 1 tbsp paprika
- 1 ½ tbsp kosher salt
- 1 tsp kosher salt
- ½ tsp garlic salt
- ½ tsp onion salt
- ¼ tsp celery salt
- ½ tsp cayenne pepper
- ½ 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.
Calories: 77kcal | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 2640mg | Potassium: 89mg | Vitamin A: 620IU | Calcium: 7mg | Iron: 0.6mg