Smoked low and slow, these Southern-style St. Louis Style Ribs feature a paprika-forward dry rub with garlic, onion, black pepper, and a touch of brown sugar for a balanced savory, smoky flavor with mild sweetness and subtle heat. Finished with a light barbecue glaze to let the bark and smoke shine, they're a classic barbecue favorite perfect for any cookout.
Trim the spare ribs into St. Louis style by removing the rib tips and excess fat. Pat dry.
Coat both sides of the ribs with a thin layer of yellow mustard to help the seasoning adhere.
Generously season both sides with a pepper-forward barbecue rub followed by a sweet honey-style barbecue seasoning.
Preheat smoker to 250°F.
Place ribs directly on the smoker, bone-side down, and smoke for 2 hours.
Remove the ribs and place them on a large sheet of heavy-duty aluminum foil. Sprinkle with brown sugar, add several pats of butter, and drizzle with barbecue sauce. Wrap tightly and return to the smoker meat-side down for 2 hours.
Carefully open the foil, creating a foil “boat.” Brush the top of the ribs with additional barbecue sauce.
Return the ribs to the smoker, uncovered, for 30 minutes to allow the sauce to caramelize and set.
Remove from the smoker and let rest for 10 minutes before slicing between the bones and serving.
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4 hours 30 minutes
4-6
