Jeffs ST. Louis Style Ribs
Serves: 9
Ingredients:
3 racks spareribs, trimmed
Jeff’s St. Louis-style Rub (see below)
Barbecue sauce (optional)
Cherry wood
Pecan wood
For Jeff's St. Louis-style Rub:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper
Jeff’s St. Louis-Style Rub Instructions
Method:
Trim the rib up a little. Remove any large chunks of meat and if needed (due to space limits or if it just looks bad) remove the last few ribs on either end. Be sure to cook them (see Rib Tips with Honey-Grapefruit Glaze.
Mix all rub ingredients together in a bowl. Apply the rub on the back side of the rib, just enough to see it’s there. The back side needs flavor too! Now flip the rib over and apply the rub to the rib. I like to rub that in and make sure the meat is covered completely before moving on.
Repeat step 2 until all ribs are rubbed. Then leave the ribs on a tray or wrapped and store them in the refrigerator or cooler for not more than 12 hours but at least 3 hours to let that flavor settle in.
Bring smoker up to 250 degrees F and add cherry or apple wood for smoke .
Place the ribs on the smoker and close the lid (or door). Remember, if you’re looking, they ain’t cooking!
Cook time may vary (depending on the smoker used). To determine when the rib is ready to serve, use a set of tongs to pick the rib up a long way from the end, at about the middle of the rib. The rib should bend to the point of nearly making a frown and you will see the meat pulling but not tearing apart.
If desired, sauce the ribs before serving. I prefer to leave my ribs dry and let each person determine if they wish to sauce it; everyone in my family is different!
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