Ribs are a fabulous summer meal. Pair them up with a green vegetable, and sweet potato or maybe some watermelon, and grilled corn and you have a meal that will sure to please everyone.
We like to use the St Louis Style Ribs versus the Baby Back Ribs. Why is that? What is the difference?
They come from two different areas of the animal. The baby backs are cut from the area that is higher so they have less fat and are more tender which would be a good choice if you are preparing them by just grilling or baking.
We are cooking our ribs low and slow for 4 hours today, therefore the St. Louis style ribs will tenderize nicely during the cooking process. Since the St. Louis Style ribs have higher fat content, so they will not dry out as easily as the Baby Backs.
Remove the ribs from the refrigerator and let them sit out for an hour before working with them.
Place ribs on a cookie sheet and pat them dry with paper towels.
Almost every recipe I have ever seen tells you to remove the skin from the back. I can never do this and seems like so much more bother than its worth. I skip that step but if you prefer to so, go right ahead.
Prepare the rub by mixing all of your ingredients together.
Rub the ribs all over making sure to coat all sides.
Start your smoker and when the smoke turns blue add a piece of hickory and or applewood. The hickory is a bolder taste and the apple is sweeter, so I mix them.
Adjust your heat to 225 degrees F
Add the ribs to an indirect area of the grill if you have that option.
While the ribs are smoking, prepare your finishing sauce (or mop sauce as it is sometimes referred to).
Before the 2 hour mark, preheat your indor oven to 225 F
After two hours, line a baking sheet with long pieces of aluminum foil twice as long as your ribs.