Hickory-Smoked Memphis St. Louis Ribs
Meaty St. Louis cut ribs smoked over hickory wood for that authentic deep South flavor profile.
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Ingredients
- 2 racks St. Louis-style pork spareribs
- 1/2 cup Yellow mustard
- 1/2 cup Brown sugar
- 1/4 cup Sweet paprika
- 2 tablespoons Coarse kosher salt
- 2 tablespoons Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 cup Apple cider vinegar
- 1/2 cup Apple juice
- 4 large pieces Hickory wood chunks
Instructions
- 1
Remove the silver skin membrane from the bone side of the ribs using a paper towel for grip to ensure maximum smoke penetration.
- 2
Whisk the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a bowl to create the signature Memphis dry rub.
- 3
Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder, then coat generously with the dry rub, pressing it into the meat.
- 4
Preheat your smoker to a steady 225°F (107°C) using charcoal and add the hickory wood chunks to establish a clean, blue smoke.
- 5
Place the ribs bone-side down on the smoker grate and cook undisturbed for 3 hours to develop the bark and smoke ring.
- 6
Mix the apple cider vinegar and apple juice in a spray bottle; spritz the ribs every 45 minutes for the next 2 hours to maintain moisture and build flavor layers.
- 7
Check for doneness using the 'bend test': pick up the ribs with tongs; if the meat cracks slightly at the surface when bent, they are ready.
- 8
Allow the ribs to rest for 15 minutes before slicing between the bones to ensure the juices redistribute perfectly.
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