Smoked St. Louis Style Spare Ribs with Spicy BBQ Sauce
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Prep Time
10 mins
-
Cook Time
6 hrs
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Marinate Time and Resting Time
8 hrs 20 mins
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Total Time
14 hrs 30 mins
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Servings
6 servings
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
Smoked St. Louis Style Spare Ribs with Spicy BBQ Sauce
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This St. Louis style spare ribs recipe takes all flavor components and allows the ingredients to work in concert so it plays like a symphony.
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Ingredients
- 1 pork ribs St. Louis Style rack
For the BBQ Sauce
- 1 bottle (24 oz) ketchup
- ½ cup dark brown sugar packed
- ¼ cup apple cider vinegar
- 2 tablespoons Chili garlic sauce
- 1 tablespoon whole grain mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons liquid smoke
- 2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
For the Rub
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper ground
For Smoking
- water
- Wood chunks pre-soaked, or pellets (whichever your smoker uses, or wood chips
Instructions
- Get out and measure all of your ingredients.
- Season both sides of the ribs generously with the salt, garlic powder, cayenne pepper, and ground black pepper. Allow to marinate overnight in the fridge.
- Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
- Smoke the ribs for about 3 hours at 225 degrees.
- Until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes.
Make your Barbecue Sauce
- Meanwhile, combine all of the BBQ sauce ingredients in a medium saucepan.
- Bring to a boil over medium-high heat, making sure to whisk the ingredients together.
- Once boiling, reduce the heat and allow the sauce to simmer for 15 minutes.
- Remove from heat and allow to cool before using.
- Transfer to an airtight container (I use mason jars) if not using immediately and store in the fridge for up to 2 weeks.
- After 3 hours, remove the ribs and apply BBQ sauce to both sides.
- Place ribs in butcher paper or aluminum foil and coat with more barbecue sauce.
- Wrap tightly and return to the smoker and continue to cook for 2 more hours.
- When the ribs have about an hour left, unwrap and apply more BBQ sauce.
- Return ribs to the smoker to finish cooking, unwrapped, until they reach 195-203 degrees (about another hour).
- Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender). Allow the ribs to rest for at least 20 minutes before serving.
- Serve.
- Enjoy every bite.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.04g
(2%)
Cholesterol
15mg
(5%)
Sodium
794mg
(33%)
Potassium
160mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
385IU
(8%)
Vitamin C
2mg
(2%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 794mg | 33% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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