St. Louis Style Spare Ribs

Ingredients

• 2 racks St. Louis style spare ribs (trimmed, square cut)
• Yellow mustard (binder)
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (optional)
• Oak or hickory wood chunks
• 4 tbsp butter and 2 tbsp honey (wrap addition)
• BBQ sauce (optional glaze)

Method

1. Remove the membrane from the bone side. Trim any skirt flap and rib tips for even cooking.
2. Apply mustard as a binder. Season both sides heavily with the dry rub. Let rest 20-30 minutes.
3. Set the pit to 225–250°F with oak or hickory. Place ribs bone-side down.
4. Smoke unwrapped for 3-3.5 hours until the bark is dark and set and the bones have begun to show.
5. Lay each rack on a double sheet of foil. Top with 2 tbsp butter and 1 tbsp honey per rack. Wrap tightly.
6. Return to the pit for 2 to 2.5 hours wrapped, then begin checking tenderness. Ribs often become tender around 195–203°F, but the bend and probe tests make the call. Whole pork must reach at least 145°F followed by a 3-minute rest.
7. Unwrap and place bone-side down on the pit. Glaze with BBQ sauce if desired. Cook open for 30-45 minutes until the glaze sets.
8. Rest 10-15 minutes before slicing between the bones.