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–+ servings

Smoked St. Louis Rib Delight

Couverts10
including marinating time) 7 hours
Deel op Facebook Print Recipe

Equipment

  • 2 solid cutting boards
  • 1 sharp boning knife or paring knife
  • 3 aluminum baking pan
  • aluminum foil
  • 1 plastic spray bottle medium-size
  • 1 brush for applying glaze

Ingredients

  • 4 racks of spareribs
  • Rib Marinade
  • 3 cups Jack’s Old South Original Rub or make your own
  • Rib Spritz
  • 1 cup apple juice
  • Pork Glaze

Instructions

Preparation of Ribs:

  • Place the spareribs, bone-side down, on a cutting board.
  • Trim off excess fat, especially around the first three ribs.
  • Remove the thick membrane covering the bones by sliding a knife underneath and pulling it off.
  • Trim any loose fat from the ribs.
  • Cut the ribs into uniform slabs using the longest bone near the breastbone as a guideline.
  • Place the trimmed ribs in a deep aluminum baking pan and cover with rib marinade.
  • Let marinate for 4 hours.

Cooking Process:

  • Preheat the smoker to 275°F (135°C).
  • Remove the ribs from the marinade and pat them dry with clean towels.
  • Apply the rub to the ribs and let them sit at room temperature for 30 minutes.
  • Transfer the ribs to a clean aluminum baking pan and place them in the smoker.
  • Smoke the ribs for 3 hours, spritzing them with the rib spritz every 15 minutes after the first 45 minutes.
  • After 3 hours, transfer the ribs to a clean pan, pour apple juice over them, cover with foil, and smoke for 2 more hours.
  • Remove the foil, apply pork glaze to both sides of the ribs, cover again with foil, and let them rest in the smoker for 1 hour.

Serving:

  • Remove the ribs from the smoker and let them rest on a cutting board for 10 minutes.
  • Cut the ribs into individual portions and serve immediately.

Rib Marinade:

  • To be prepared in advance according to your preference.

Rib Spritz:

  • To be prepared in advance according to your preference.

Pork Glaze:

  • To be prepared in advance according to your preference.

Notes & Wine Advice

Wine Advice:

These succulent ribs pair beautifully with a robust red wine such as Zinfandel or Cabernet Sauvignon.
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Course; Barbecue / Main Course
Cuisine; United States