St. Louis-Style Spare Ribs

Ingredients

• 2 racks St. Louis-cut pork spare ribs, about 2 1/2 pounds each
• 1/4 cup packed brown sugar
• 2 tablespoons paprika
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 3 chunks apple wood

Before you cook

• Pull the membrane off the back of each rack with a paper towel.
• Trim the racks square if your butcher has not already, saving the rib tips for another use.
• Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne.
• Season both racks all over and rest them for 45 minutes at room temperature.
• Simmer the ketchup, vinegar, molasses, mustard and Worcestershire in a saucepan for 15 minutes until it coats a spoon.
• Take the sauce off the heat and set it aside to cool.

Steps

1. Heat the smoker to 250 degrees Fahrenheit and add two chunks of apple wood.
2. Lay the racks bone side down and smoke for 3 hours until the bark is set and mahogany.
3. Wrap each rack tightly in heavy-duty foil with a splash of cider vinegar inside.
4. Return the wrapped racks to the smoker and cook for 1 hour more.
5. Unwrap the ribs carefully, keeping the juices, and put them back on the grate meat side up.
6. Brush a thin coat of the barbecue sauce over the top of each rack.
7. Cook uncovered for 15 minutes so the glaze tacks up.
8. Brush on a second coat of sauce and cook another 15 minutes until it looks glossy and just barely dry to the touch.
9. Rest the racks for 10 minutes on a cutting board.
10. Slice between the bones and serve with extra warm sauce for dipping.