St. Louis Ribs Recipe (with Video)

Preparation of Ribs
1. Begin by trimming any excess fat from the rack of ribs.
2. Turn over so that the bone side is facing up, gently remove the thin membrane covering the bones.
3. While BBQ doesn’t require a binder, some prefer to use something like mustard to act as a glue to help the seasoning stick a bit better. You won’t taste it when the pork is done so if you want to use it go for it, if not that’s ok too!
4. Season the bone side with a medium coat then flip over and season the meat side liberally, make sure to get some seasoning on the edges and ends as well but reserve about a tablespoon for later.
Smoking the Ribs
1. Set the smoker to 250° and let the ribs rest for about 20 minutes before going in the smoker.
2. Cook meat side up for about two hours or until they’ve developed a nice color and pass the “smear” test, meaning that you can rub your finger across them and no seasoning comes off.
Wrapping and Cooking the Ribs
1. Time to wrap! Set out some aluminum foil large enough to wrap the ribs in and lay 1/2 cup brown sugar down in about the same footprint as the rack of ribs.
2. Next, lay down 4 pats of butter evenly spaced.
3. Drizzle 1 tablespoon honey across, then sprinkle 1/2 tablespoon of the reserved seasoning over top.
4. Lay down the rack of ribs meat side down then repeat the process on the bone side with the remaining ingredients.
5. Wrap tight and set back in the smoker meat side down for about another 1-2 hours or until they bend when picked up from the middle. Internal temperature will be 197°-200°.
Final Steps and Serving
1. Remove from foil and place directly on grill rack, baste with BBQ sauce and let cook another 5 minutes.
2. Remove from grill and slice between bones leaving meat on both sides.
3. Serve and enjoy! Don’t forget the napkins!