Grilling, Smoking and Barbecuing Recipes

Fall-off-the-Bone St. Louis Spare Ribs

Grilled low and slow, these St. Louis-style spare ribs will impress even the most discriminating barbecue connoisseur.

Fall-off-the-Bone St Louis Spare Ribs

Ingredients

  • 1 slab St. Louis style spare ribs
  • 2 tablespoons seasoning salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1/2 tablespoon garlic powder
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 to 1 1/4 cups barbecue sauce
  • 2 tablespoons barbecue rub
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) Challenge Butter
  • 1/4 cup apple juice
  • 1/2 cup barbecue sauce
  • 1 cup apple or cherry smoke chips

Instructions

  1. Trim excess fat from ribs.
  2. With ribs meat side down, work a kitchen knife between the membrane and the big bone on the end to separate the membrane. Once separated from the first bone, pull the membrane off with your hand.
  3. Combine seasoning salt, sugars, garlic powder, cumin, chili powder and black pepper to make a rub. Sprinkle a light to medium coat of the rub on bone side of ribs and a heavier coat on the meat side.
  4. Let meat rest with meat side up for 30 minutes before cooking.
  5. Preheat one grill zone, opposite from side you will be cooking on, to 225 to 250 degrees F. Add 1 cup of smoker chips in aluminum foil pouch to direct heat side or directly in the coals if using charcoal.
  6. Place ribs on grill bone side down and cook for two hours.
  7. In two layers of heavy duty foil (30 inches each), sprinkle 2 tablespoons brown sugar, 1 tablespoon honey and sliced butter the length and width of ribs.
  8. Place ribs meat side down on honey/butter/sugar mixture and repeat process on the bone side. Fold one end of foil, then roll from top to form a seal. Pour apple juice in open end and seal.
  9. Return to smoker and cook for additional 1 hour 45 minutes until internal temperature is at or about 205 degrees F. Remove, drain off juices and rest meat in foil for 30 minutes.
  10. Coat with barbecue sauce, cut and serve.

Attribution

Recipe and photo used with permission from: Challenge Dairy
Recipe by: The Smoking Hills - Loren and Cheryl Hill are world champion pit masters who have competed on the professional BBQ circuit for last eleven years. “The Smoking Hills” earned 3 World Championships in 2015: The American Royal Invitational, World Food Championships BBQ, and World Food Championships Overall.



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