Slap Yo’ Daddy BBQ Amazing St. Louis Spare Ribs
BBQ spareribs are not difficult to make if you know some basic rib cooking techniques. The key is to foil your ribs so they stay tender and moist. I find that ribs cooked without foiling tend to be dryer. If you follow my steps below and allow the crust to set before you foil, you will get consistently excellent results.
2 slabs St. Louis Spare Ribs (2 1/4 to 2 3/4 lbs each) – ask your butcher to trim a regular Spare Rib into a St. Louis rib for you. A St. Louis rib is a regular Spare Rib with the rib tip and skirt flap removed
1/2 cup SYD All Purpose Rub
2 cups brown sugar
1 cup orange blossom honey
1/2 cup Apple Juice
1/2 cup of your favorite BBQ Sauce
Remove membrane from bone side of ribs. Place ribs on aluminum foil pan and pat dry with paper towels. Sprinkle both sides evenly with the SYD Rib Rub; about 2 tbsp of rub for each side. Let rest in refrigerator for 1 hour for rub to “sweat” into meat. Place ribs meat side up into 275 – 300 degree smoker with some hickory wood chips.
After two hours and when crust has formed, remove from smoker and place meat side up on a sheet of aluminum foil. Sprinkle an even thin layer of brown sugar on meat. Drizzle honey next. Flip over so bone side is up. Repeat the brown sugar and honey step. Put 2 tbsp of apple juice at the bottom of the foil before folding the ribs up into a airtight pouch. Return to smoker and cook for another 1 ½ hours.
After 3 ½ hours total cook time, unwrap the foil and check the ribs for doneness. Use a toothpick and poke the meat between the bones. If the toothpick slides in easily, the ribs are done. You can also tell it’s done when the meat pulls away about ½ inch from the ends of the bones. If not yet done, close the foil, return to smoker, and check back in 10 minutes. Repeat until ribs are done. Be patient while they tenderize. When done, remove from foil and paint on a thin layer of your favorite BBQ sauce. Return to smoker for 10 minutes for sauce to set.