Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours25 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
2(or more) racks of spare ribs
Yellow mustard
Jeff's original rub
Heavy duty foil
Jeff's barbecue sauce
Instructions
Step 1: Rinse
Remove the ribs from the package
Rinse under cold water
Allow to drain on paper towel
Step 2: Trim St. Louis Style
Remove skirt, brisket bone, and end piece to square them up and create the St. Louis style spare ribs.
Step 3: Mustard and Rub
Apply mustard to bone side of ribs
Pour on about ¼ cup of rib rub and spread to cover over meat.
Repeat mustard and rub on meaty side of ribs.
Step 4: Smoke the Ribs
Setup smoker for cooking at 230 °F using indirect heat with hickory or other favorite smoking wood.
Place ribs directly on smoker grate bone side down.
Smoke for 3 hours.
After 3 hours, wrap in foil and place back into smoker for 2 hours.
After 2 hours, unwrap and place back into smoker for a final hour.
Brush on sauce if desired during last hour of cooking.
Step 5: Slice and Serve
Slice the ribs between the bones and serve with warm sauce on the side.