Name: St Louis Ribs
Prep time: 1 h
Cook time: 5 h 30 min
Total time: 6 h 30 min
Yield: 8
Ingredients: 3 -4 lb St. Louis style ribs; 3 Tbsp brown sugar; 2 tsp coarse sea salt; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp cayenne pepper; ½ tsp freshly ground pepper; 1 tsp dried oregano; 1 tsp dry mustard powder; ¼ cup Dijon or prepared mustard; ¼ cup apple juice or apple cider vinegar; 1 cup your favourite barbecue sauce

Ingredients

3 -4 lb St. Louis style ribs

Dry Rub:

3 Tbsp brown sugar

2 tsp coarse sea salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne pepper

½ tsp freshly ground pepper

1 tsp dried oregano

1 tsp dry mustard powder

Sauce:

¼ cup Dijon or prepared mustard

¼ cup apple juice or apple cider vinegar

1 cup your favourite barbecue sauce

Instructions

In a small bowl combine brown sugar, salt, paprika, garlic powder, onion powder, cayenne, black pepper, oregano and dry mustard. Set aside.

Pat the ribs dry and turn bone-side up. Remove membrane from the back of the ribs. Brush both sides of ribs with mustard. Then sprinkle both sides with rub. Let ribs rest for 1 hour or covered in the refrigerator overnight.

Preheat barbecue or smoker to 225 °F (110°C). Barbecue over low indirect heat*. Place ribs bone side down on grill; cook 3 hours with lid closed.

Remove ribs and wrap in aluminum foil, folding up sides so it will hold apple juice or apple vinegar. Pour apple juice or apple vinegar over ribs and wrap tightly. Place ribs back on the grill and cook for 2 hours with the lid closed.

Unwrap ribs and baste each side with barbecue sauce every 10 minutes for about 30 minutes. Cook ribs until internal temperature reaches 160 °F (71°C). Allow to rest 15 minutes. Slice and serve.

*Note: If using indirect heat, preheat the barbecue with all burners lit (if using propane grill), then set one side of the grill to medium and shut off the other side.