Baby Back and St. Louis Ribs (Smoked)
Baby Back and St. Louis Ribs (Smoked)
Ingredients
- 1 rack baby back ribs
- 1 rack St. Louis ribs
- 1/4 cup yellow mustard, as a binder
- 1/2 cup dry rub, your favorite
- 1 cup BBQ sauce, your favorite
Instructions
- 1
Begin by preparing the ribs. Lay each rack of ribs on a clean surface. Locate the membrane on the bone side of the ribs. Using a paper towel for grip, gently peel off the membrane. This step is crucial for tender ribs.
⏱️ 10 min
- 2
Apply a thin, even layer of yellow mustard to both sides of each rib rack. The mustard acts as a binder for the rub and will not impart any flavor to the finished ribs.
⏱️ 5 min
- 3
Liberally season both sides and all edges of the ribs with your favorite dry rub. Ensure an even coating for maximum flavor and bark development.
⏱️ 5 min
- 4
Preheat your smoker to 180°F. Once the smoker reaches temperature, place the seasoned ribs directly on the grates. Smoke the ribs at 180°F for 3 hours. This low and slow phase is essential for infusing smoky flavor.
⏱️ 180 min•🌡️ 180
- 5
After 3 hours, carefully remove the ribs from the smoker. Wrap each rack tightly in aluminum foil. Return the wrapped ribs to the smoker and increase the temperature to 225°F. Cook for an additional 2 hours.
⏱️ 120 min•🌡️ 225
- 6
After 2 hours of wrapped smoking, remove the ribs from the smoker and carefully unwrap them. Generously brush both sides of the ribs with your favorite BBQ sauce. Return the sauced ribs, unwrapped, to the smoker. Increase the smoker temperature to 275°F and cook for 1 hour to set the sauce and develop a beautiful bark.
⏱️ 60 min•🌡️ 275
- 7
Once the final hour is complete, remove the ribs from the smoker. Allow them to rest for 10-15 minutes before slicing and serving. This resting period helps the juices redistribute, resulting in more tender and flavorful ribs.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Baby Back and St. Louis Ribs (Smoked)
- 1 rack baby back ribs
- 1 rack St. Louis ribs
- 1/4 cup yellow mustard, as a binder
- 1/2 cup dry rub, your favorite
- 1 cup BBQ sauce, your favorite
Instructions
- 1
Begin by preparing the ribs. Lay each rack of ribs on a clean surface. Locate the membrane on the bone side of the ribs. Using a paper towel for grip, gently peel off the membrane. This step is crucial for tender ribs.
⏱️ 10 min - 2
Apply a thin, even layer of yellow mustard to both sides of each rib rack. The mustard acts as a binder for the rub and will not impart any flavor to the finished ribs.
⏱️ 5 min - 3
Liberally season both sides and all edges of the ribs with your favorite dry rub. Ensure an even coating for maximum flavor and bark development.
⏱️ 5 min - 4
Preheat your smoker to 180°F. Once the smoker reaches temperature, place the seasoned ribs directly on the grates. Smoke the ribs at 180°F for 3 hours. This low and slow phase is essential for infusing smoky flavor.
⏱️ 180 min•🌡️ 180 - 5
After 3 hours, carefully remove the ribs from the smoker. Wrap each rack tightly in aluminum foil. Return the wrapped ribs to the smoker and increase the temperature to 225°F. Cook for an additional 2 hours.
⏱️ 120 min•🌡️ 225 - 6
After 2 hours of wrapped smoking, remove the ribs from the smoker and carefully unwrap them. Generously brush both sides of the ribs with your favorite BBQ sauce. Return the sauced ribs, unwrapped, to the smoker. Increase the smoker temperature to 275°F and cook for 1 hour to set the sauce and develop a beautiful bark.
⏱️ 60 min•🌡️ 275 - 7
Once the final hour is complete, remove the ribs from the smoker. Allow them to rest for 10-15 minutes before slicing and serving. This resting period helps the juices redistribute, resulting in more tender and flavorful ribs.
⏱️ 15 min