Smoked 3-2-1 St. Louis Style Spare Ribs
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.
Servings 6
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 about 3 hours, wrap in foil without adding liquid and return to the smoker at 230°F. Allow up to about 2 hours, but start checking after 1 hour. Use 195°F (91°C) in the meat between the bones as the target and confirm tenderness.
- Unwrap the tender ribs and return them to the smoker to firm the bark. This may take up to an hour, but shorten the final stage when the meat is already tender at 195°F.
- Brush on sauce during the uncovered finish if desired and cook only until the coating is set and the surface is how you like it.
Step 5: Slice and Serve
- Slice the ribs between the bones and serve with warm sauce on the side.