Smoked St. Louis Ribs

Tender ribs that pull cleanly off the bone with a gentle tug, with sticky glaze and real bark. This recipe uses a short wrap so you get tenderness without turning the meat to mush. For more on the techniques, see the full ribs guide.

• 2 racks St. Louis-cut pork spare ribs (about 2½–3 lb each)
• 2 tbsp yellow mustard (binder, optional)
• ½ cup sweet BBQ rub. Try the Kansas City Sweet rub, or use the All-Purpose BBQ Rub.
• ½ cup apple juice, plus more in a spray bottle for spritzing
• 2 tbsp butter
• 2 tbsp brown sugar or honey
• 1 cup barbecue sauce

Wood: cherry for color, plus hickory or apple. Using baby backs instead? Shorten each stage. They usually finish in 4–5 hours total.

Instructions

1. Prep the racks. On the bone side, slide a butter knife under the thin membrane at one end, grip it with a paper towel, and peel it off. Trim any loose flaps of meat or hard fat.
2. Season. Brush a thin coat of mustard over both sides, then season with rub, heavier on the meat side. Let them sit while the smoker heats.
3. Fire up. Bring the smoker to 250°F with clean, thin smoke.
4. Smoke (about 3 hours). Lay the racks bone side down. After 2 hours, spritz with apple juice every 45 minutes if they look dry. Move on when the bark is set and a deep reddish-brown.
5. Wrap (about 1 hour). For each rack, tear off a large sheet of heavy-duty foil. Add 1 tbsp butter, 1 tbsp brown sugar or honey, and a splash of apple juice. Lay the rack meat side down on top and wrap tightly. Return to the smoker.
6. Glaze (30–60 minutes). Unwrap carefully (watch for steam) and place the racks back on the grate, bone side down. Brush with a thin layer of sauce. After 20–30 minutes, add a second coat if you like.
7. Check doneness. Lift each rack with tongs about a third of the way from one end. It's ready when it bends to nearly 90° and the surface cracks. A toothpick between the bones should slide in easily. The meat between the bones will be around 195–203°F.
8. Rest and slice. Rest 10 minutes. Flip bone side up and slice between the bones with a long, sharp knife.

Leftovers

• Refrigerate within 2 hours. They keep 3–4 days.
• Reheat wrapped in foil with a splash of apple juice at 250°F until hot, then brush with sauce and unwrap for 10 minutes to re-glaze.

Want the reasoning behind each step? Read How to Smoke Ribs.