Smoked St. Louis Cut Ribs With Glaze

These ribs are smoked low and slow until they’re completely cooked and then they’re finished with sauce and seasonings on the outside which gives the ribs different layers of flavor.

First step is to buy the spare ribs. This method also works with baby back ribs. Once you get the ribs, second step is to remove the silver skin. Most people prefer them this way but it is not necessary.

For that you taker a butter knife, insert it between a bone and the skin, separate a good portion of it and then proceed to remove the whole thing with your fingers. If you’re lucky the whole thing comes off in one piece.

I like to season the ribs the night before cooking them. You

can use any BBQ rub out there, I prefer ones with sugar and some heat to them. Apply the rub liberally on both sides of the rib.

Once this is done you can either wrap them in plastic or just place them in a pan, covered, in the fridge overnight. You will notice a change in color once the salt Has penetrated the meat and the ribs begin to lose moisture.

This particular rub I use can be found online and it is excellent for pork ribs.

This is how they look after 10-12 hours with the rub.

I like to smoke my ribs at 225 degrees F. If you're in a hurry you can go as high as 275 degrees, just keep a close eye on them because they can dry out very fast.

For this instructable I will be using a pellet smoker, with oak pellets.

I always use a water pan underneath whatever I am cooking. Not only does this add moisture but also catches any drippings and keeps the smoker a lot cleaner.

Add 1-2 cups of water to the pan. Place the ribs on a rack (helps with moving them too).

Once your smoker hits 225 degrees, it's time to put the ribs in.

I like to prepare a spray bottle with water, apple juice and a little apple cider vinegar to spritz the ribs.

I start spritzing after they have been smoking for 45 minutes. Then every 15-30 minutes after that.

Depending on how tender you like your ribs or if you will be adding honey, butter, sugar, etc...this step can be skipped.

My family likes their ribs very tender so I almost always wrap them. You can use foil or butcher paper for this.

In this case I will not be adding anything when wrapping them. Just spritz them one last time and then wrap in butcher paper or foil. Make sure the wrap is tight, it helps to steam and tenderize them.

After smoking for 2-3 hours wrapped, you remove the ribs from the smoker, unwrap, and apply any sauce you like.

Then you smoke them for 30-60 minutes. I usually let them go for 1 more hour.

After smoking them for 30-60 more minutes then it's time to remove them from the smoker and eat them!

In case you will not eat the whole thing, the best way to save any BBQ is to vacuum seal it,, freeze it and reheat when ready to eat.