Beef, Pork and Lamb
Fall-off-the-Bone St. Louis Spare Ribs
Grilled low and slow, these St. Louis-style spare ribs will impress even the most discriminating barbecue connoisseur.
- 1 slab St. Louis style spare ribs
- 2 Tablespoons seasoning salt
- 1 Tablespoon white sugar
- 1 Tablespoon brown sugar
- ½ Tablespoon garlic powder
- 1½ teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 1 – 1¼ cups barbecue sauce
- 2 Tablespoons barbecue rub
- ¾ cup brown sugar
- ¼ cup honey
- ¼ cup Challenge Butter (½ stick)
- ¼ cup apple juice
- ½ cup barbecue sauce
- 1 cup apple or cherry smoke chips
1Trim excess fat from ribs.
2With ribs meat side down, work a kitchen knife between the membrane and the big bone on the end to separate the membrane. Once separated from the first bone, pull the membrane off with your hand.
3Combine seasoning salt, sugars, garlic powder, cumin, chili powder and black pepper to make a rub. Sprinkle a light to medium coat of the rub on bone side of ribs and a heavier coat on the meat side.
4Let meat rest with meat side up for 30 minutes before cooking.
5Preheat one grill zone, opposite from side you will be cooking on, to 225-250 degrees. Add 1 cup of smoker chips in aluminum foil pouch to direct heat side or directly in the coals if using charcoal.
6Place ribs on grill bone side down and cook for two hours.
7On two layers of heavy duty foil (30 inches each), sprinkle 2 Tablespoons of brown sugar, one Tablespoon of honey and sliced butter the length and width of ribs.
8Place ribs meat side down on honey/butter/sugar mixture and repeat process on the bone side. Fold one end of foil, then roll from top to form a seal. Pour apple juice in open end and seal.
9Return to smoker and cook for additional one hour and 45 minutes until internal temperature is at or about 205. Remove, drain off juices and rest meat in foil for 30 minutes.
10Coat with barbecue sauce, cut and serve.