Smoked St. Louis Style Ribs with Honey Butter

By Sprig Originals ✓ · with credit

Adapted from dontsweattherecipe.com

A full rack of St. Louis ribs coated in a sweet smoked-paprika rub, smoked low over hickory, then wrapped with honey and butter until the meat surrenders. Finished with caramelized barbecue sauce straight over the heat.

Ingredients

• 1 rack St. Louis style pork ribs
• 6-8 tablespoons butter
• 4 tablespoons honey
• 8 oz barbecue sauce

• 2/3 cup white sugar
• 1/3 cup dark brown sugar
• 1/2 cup smoked paprika
• 1/4 cup garlic powder
• 1/3 cup kosher salt
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp each ground cumin, black pepper and dry mustard

Instructions

1. Stir the white sugar, brown sugar, smoked paprika, garlic powder, kosher salt, oregano, cayenne, cumin, black pepper and dry mustard together in a bowl until evenly coloured. Slide a knife under the thin membrane on the bone side of the rack, grab it with a paper towel and peel it off, then trim any loose flaps of fat.
2. Coat the rack generously on both sides with the rub, pressing it in. Wrap tightly in plastic wrap and refrigerate at least 2 hours and up to 24 hours. Unwrap and hit both sides with another liberal layer of rub just before cooking.
3. Fire up your smoker and hold it steady at 225-250°F, adding hickory or apple wood for smoke. Mix equal parts water and apple cider vinegar (or apple juice) in a spray bottle.
4. Lay the ribs on the grate meat side up and smoke for 2 to 2 1/2 hours, spritzing the surface every 30-45 minutes. The rub should set into a dark mahogany bark.
5. Lay the rack on a large sheet of heavy-duty foil. Divide the butter and honey between the meat side and the bone side, then seal the foil tightly. Return to the smoker for 1 to 1 1/2 hours, until the meat is probe-tender and reads 200-205°F internally between the bones.
6. Unwrap the ribs, saving the juices. Bring the smoker or grill up to 300-350°F and set the rack directly over the heat for about 5 minutes per side to firm up the bark.
7. Brush the ribs all over with barbecue sauce and cook about 10 minutes per side, until the sauce tightens and caramelizes. Rest 5 to 10 minutes, then slice between the bones and serve.

Chef's tips

Nutrition (per serving, estimated)

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