World Flavors Cookbook

St. Louis Spare Ribs

Meaty spare ribs trimmed into a neat rectangular shape, seasoned with a dry rub and slow-smoked until tender but still having a slight "bite."

Cuisine: United States

Ingredients

• 2 racks St. Louis-cut spare ribs
• 1/4 cup yellow mustard (binder)
• 1/2 cup sweet & smoky dry rub
• Apple juice for spritzing
• Sweet BBQ sauce

Instructions

1. Remove the membrane from the back of the ribs.
2. Coat with mustard, then apply the dry rub generously.
3. Smoke at 250°F (121°C) using the 3-2-1 method: 3 hours unwrapped.
4. Wrap in foil with a little liquid for 2 hours.
5. Unwrap, glaze with sauce, and smoke for 1 final hour to set the glaze.