Succulent St Louis Style Ribs sprinkled with homemade dry rub and slathered with a thick BBQ sauce at the end that results in fall apart ribs that melt in your mouth.
Apple Cider Vinegar optional only to spritz if ribs get dry
Instructions
St Louis Style Ribs Whole Rack
Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Use some paper towels to pat the ribs dry. Rub some yellow mustard over the ribs. This won't leave a flavor, but it does serve as a binding agent to allow the rub to stick. Sprinkle with the rub of your choice and pat it into the ribs.
Heat up the smoker to 250-275° over indirect heat. Lay the ribs BONE SIDE DOWN on the grate and smoke for about 90-120 minutes.
This is optional. Spritz with a little bit of apple juice or apple cider vinegar if you see the exterior is getting dry.
It is your choice when you take them off. Anything over 165° is safe, but they will become more tender the longer you wait. Use a thermometer or poke them with a fork. Poke early though, as they will go from hard to soft like butter back to hard (overcooked) if you aren't careful.
Brush sauce on the last 10-15 minutes on both sides and allow to gently cook and caramelize the sugars.
St Louis Style Ribs Portions
Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Follow the same steps as above to season.
Cook as you would above, but check them much earlier if you have some of those smaller end pieces in your packaging. They are going to smoke much faster and be ready earlier.
Notes
Baby Back vs. St Louis Ribs: These two are NOT the same. St Louis style come from the belly of the pig and cut into a uniform rectangular shape and have a little bit more fat which makes them very tender.Baby Back are taken from the back of the pig along the spine. These tend to be meaty and tender cuts of ribs.Portions: When using PORTIONS vs the entire rack, make sure to pull the thinner, smaller pieces off of the smoker much earlier than the thicker ones.This seems like common sense, but they are significantly smaller and will be done much earlier. They can be overcooked in no time if you aren't watching.Temperature: The temp on the smoker can range from 250-300 degrees and you can find recipes all within that range. As with all smoking, the lower the temp, the slower it is going to cook. We like the lower temp to get a tender smoke with a nice smoke ring.When are Ribs Done: Three ways 1. If the meat is starting to pull away from the bone but doesn't completely come apart. 2. Competition smokers use this easy technique: Pick up the rack with grilling tongs and if it bends down into an upside down U, then they are done. 3. Look for an internal temperature of 185-190°. Dry Ribs: If the smoker gets too hot, you're likely to end up with drier meat. Anytime the temperature gets to be closer to 300 and higher, the meat has a higher chance of being overcooked and dry.Keeping the temp lower will help you to keep the most moist meat possible. If you are nervous, stick to a lower temp the first time you try these and shoot for 225. If Ribs Are Drying on Smoker: Try spritzing the exterior with apple juice or apple cider vinegar (we did in a couple spots) when you see some sections drying out.Don't Like Mustard: Use the dry rub WITHOUT the mustard by sprinkling the dry rub all over the ribs and allow it to penetrate into the meat for about 3 hours prior to smoking.Alternative Binders for Dry Rub: Use apple cider vinegar or even water as the binder for the dry rub to be activated. Olive oil can also be used.Storage: Store leftovers in the refrigerator for up to three days in a sealed container. But seriously, why on earth will you have leftovers? These will be gobbled up in no time flat!Freezer Friendly: Freeze in a sealed container that is freezer safe for up to six months. If you plan to freeze for longer than one month, double wrap them (or vacuum seal) to protect from freezer burn.