These tender and juicy St. Louis-style pork spareribs are smoked for 3 hours with apple and cherry wood, and they finish cooking wrapped with your favorite BBQ sauce.
Whatever other spices you want(paprika, granulated garlic, granulated onion, cayenne, chili)
Instructions
Prep the ribs: Coat the rib rack in a slather, then evenly coat with about ¼ cup dry rub.
Prep the smoker and bring up to 225 to 250° F with a water drip pan and wood chunks.
Place the ribs (bone-side down) in the smoker. Spritz about every 30 minutes after the first hour.
Smoke for about 3 hours. Check the color. If they look beautifully browned, they are ready for sauce.
Remove the ribs from the smoker and place on a sheet pan. Spritz all sides and use a basting brush to apply a coating of BBQ sauce on both sides of the rib rack. Place back in the smoker for another 15 minutes to 25 minutes to slightly caramelize the sauce.
Remove the ribs from the smoker and wrap tightly with aluminum foil.
Place the wrapped ribs back in the smoker (or oven) and cook for about 1 ½ to 2 more hours, or until they reached desired tenderness.
Rest for about 30 minutes wrapped in the foil until serving.
Video
Notes
The recipe is for a single rack of ribs, but it can easily be scaled up (which I would highly recommend).
You can use the simple 2:1 ratio of coarse ground pepper to kosher salt for the rub, or go with the full spice rub. Just don't use both or they will be over-seasoned.