Fall-off-the-bone spare ribs with a sweet heat bark. The 3-2-1 method is foolproof for beginners and respected by veterans.
Prep Time20 minutes
Cook Time6 hours
Servings4-6
Ingredients
2 racks St. Louis-style spare ribs
Yellow mustard (binder)
Your favorite BBQ rub (or equal parts brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne)
Apple cider vinegar
Brown sugar
Butter
Honey
BBQ sauce (optional)
Instructions
Remove the membrane from the bone side of each rack. Get a paper towel, grip the corner of the membrane, and pull it off in one piece.
Slather ribs in yellow mustard. Apply rub generously on both sides. Let them sit for 30 minutes.
Smoker at 225°F with fruit wood (apple or cherry).
**3 hours unwrapped** — Smoke meat-side up. Don't touch them. Let the bark develop.
**2 hours wrapped** — Lay each rack on foil. Add a drizzle of honey, a few pats of butter, and a splash of apple cider vinegar. Wrap tightly. Back on the smoker.
**1 hour unwrapped** — Remove foil. Glaze with BBQ sauce if you want. Let the bark tighten up at 250°F.
The bend test: pick up the rack with tongs in the middle. If it bends and the meat starts to crack on top, they're done.
Let rest 10 minutes. Cut between the bones. Stack them up. Serve proud.