How to Make the Best St. Louis–Style Ribs! For REALLY traditional, you'll want to smoke them!
- 3 lb. spareribs
- 2 slabs St. Louis Style Ribs
- yellow mustard
- your favorite rib rub
- 1/4 cup butter
- brown sugar
- 1/2 cup grape juice
- favorite BBQ sauce
- Flip the ribs, so that the bones are facing up. Using a paper towel, pull off the membrane and discard.
- Trim off the bones on each end. They're too small to be used as turn-in ribs. Trim off the flap of meat on the backside. Trim and remove any excess fat.
- Rub the backside with mustard and rib rub. Let rest in the fridge for 15 minutes. Flip and rub the topside with mustard and rib rub. Let rest in the fridge while you heat your grill to 225F degrees.
- Place the ribs on the grill meat side up. Smoke with the lid closed for 3 hours.
- Place two sheets of heavy-duty aluminum foil on the counter. Top with 4-5 pats of butter, 1-2 tablespoons brown sugar, a liberal drizzle of honey and 1/4 cup juice. Place the ribs on the butter, meat side down. To the bone side of the ribs, add 4-5 more pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey. Wrap tightly, crimping up the ends.
- Place back on the smoker for 2 hours.
- Remove from the smoker, and unwrap from the foil. Flip the ribs over. Brush with sauce. Return to the smoker for one more hour.
- Remove from the smoker. Let rest a few minutes and slice. For competitions, select your 6 best bones for the judges.