Yoribang
DinnerSmokingFree to use

Smoked St. Louis Spare Ribs

Meaty, trimmed spare ribs with a sweet-spicy bark and a bite that pulls cleanly off the bone.

Serves 4

Prep 20 min

Cook 5 hr 30 min

Smoked St. Louis Spare Ribs
Photo: Willis Lam, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 2 racks St. Louis-style spare ribs
  • 1/3 cup BBQ dry rub
  • 3 tablespoons yellow mustard
  • 1/2 cup apple cider vinegar, in a spray bottle
  • 1/2 cup honey, divided
  • 1/2 cup BBQ sauce

Steps

  1. Step 1. Remove the membrane. Coat with mustard and rub and rest 30 minutes.

  2. Step 2. Heat the smoker to 250°F. Smoke the ribs for 3 hours, spritzing with vinegar each hour.

  3. Step 3. Wrap in foil with a drizzle of honey and cook for 1.5 hours.

  4. Step 4. Unwrap, brush with sauce, and smoke 30 to 45 minutes more, until the ribs reach 195°F and bend easily. The pork is well past the safe 145°F.

  5. Step 5. Rest 10 minutes before cutting.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.