St. Louis Ribs
1 full rack of St. Louis–style ribs (about 4 pounds)
2 tablespoons 4R All-Purpose Rub
2 cups apple juice, poured into a squirt bottle
2 tablespoons light brown sugar
2 tablespoons honey
¼ cup BBQ Sauce
- Soak wood for 1 hour before smoking.
- Light charcoal and allow to burn to a white ash
- Place soaked hickory on top of hot coals and allow the temperature to settle at 225°F.
- Meanwhile, remove membrane on underside of rack of ribs (or score along the length of the rack with a knife, taking care not to puncture the meat).
- Apply rub evenly over top of ribs.
- Place in smoker and cover.
- Check and replace wood and coal every hour to maintain a constant temperature.
- After 2 hours, begin to spray the ribs with apple juice every 30 minutes
- Continue smoking and spraying ribs for another 1½ hours, until the meat turns a dark brown and begins to pull back from the ends of the rib so ¼ to ½ inch of the bone is exposed and meat is tender to touch.
- Remove ribs from smoker. Spray with apple juice and sprinkle top with brown sugar and honey, then wrap tightly in plasticwrap or aluminum foil.
- Place ribs back in smoker for 30 minutes.
- Remove ribs from smoker and keep wrapped until ready to serve. If longer than 30 minutes, place ribs in an empty cooler and close lid tight to preserve heat.
- Just before serving, heat a gas grill to medium-high.
- Remove ribs from wrapping and drizzle with BBQ sauce.
- Place ribs on hot grill, bottom side down, for 3 minutes. Flip only once and grill the top side for another 3 minutes, until meat is slightly charred and sugar from the BBQ sauce has caramelized.