Barbecue St. Louis Ribs
This recipe is courtesy of Family Table by Robert Irvine, Food Marketing Institute Foundation.
- 2 cups ketchup
- 2 cups apple cider vinegar
- 1 cup dijon mustard
- 1 cup brown sugar
- 2 tablespoons cayenne pepper
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Mix together. Transfer to thick-bottomed saucepot and warm over medium-low heat 10-15 minutes, stirring continuously. Remove to cool.
- 1/2 cup kosher salt
- 1/4 cup ground mustard
- 1/4 cup paprika
- 1/4 cup black pepper
- 1/4 cup cayenne pepper
- 1/4 cup ground white pepper
- 1/4 cup seafood seasoning
- 2 tablespoons ground cumin
Mix together. Keep dry and covered until ready to use.
- 4 full racks St. Louis-style ribs
Remove silver skin from the bottom side of ribs. Evenly rub each rack with 1/4 cup spice rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
Heat smoker with pecan or other fruitwood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours, then check doneness. Ribs should be cooked but not falling off the bone.
Remove ribs from the smoker and glaze each rack with 1/2 cup barbecue sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
Remove ribs from the smoker. Allow to rest 5 minutes, then cut into single- or double-bone sections and serve.