St. Louis Style Dry Rub Spare Ribs
Nutritional Information
Authentic St. Louis style spare ribs focused on a savory, peppery dry rub crust rather than a heavy, sticky sauce.
This recipe is originally for 6 servings. How many are you cooking for today?
- 2 racks Spare Ribs (St. Louis Trim)
- 2 tablespoons Coarse Black Pepper
- 2 tablespoons Kosher Salt
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Mustard Powder
- 1 teaspoon Cayenne Pepper
- 2 tablespoons Yellow Mustard (for binder)
Trim the spare ribs to a St. Louis cut (squaring them off) if your butcher hasn't already. Remove the membrane.
Rub a thin layer of yellow mustard all over the ribs. This acts as a binder for the rub and won't taste like mustard when cooked.
Mix salt, pepper, paprika, garlic powder, mustard powder, and cayenne. Apply an even, heavy coat to all sides of the ribs.
Preheat your smoker to 250°F (120°C) with oak or cherry wood.
Place the ribs in the smoker and cook uncovered for about 5 to 6 hours.
Spritz the ribs with water or apple cider vinegar every hour after the first 2 hours to keep them moist.
Check for doneness using the 'bend test'—pick up the rack with tongs in the middle; if the meat cracks and starts to break, they are done.
Remove from the smoker, rest for 20 minutes, then slice and serve dry (sauce on the side if desired).
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