St. Louis Pork Ribs Recipe (with Video)

1. Remove the membrane from the bone side of the ribs, trim and excess fat.
2. Season bone side first with one tablespoon of each rub one at a time.
3. Flip, and repeat on the meat side.
4. Allow to rest for 20 minutes so that the rub can draw out some moisture before going into the smoker at 250°.
5. Smoke for 4.5-5 hours and start checking for probe tenderness.
6. The probe should slide in and out of the meat with zero resistance when the ribs are done. About 197°-200°.
7. Slather on some sweet BBQ sauce all over the rack, allow the sauce to tack up a bit by cooking for another 5 minutes.
8. Remove the ribs from the smoker, slice, and serve!