St. Louis Style Pork Ribs
-1/4 cup kosher salt
-1/4 cup white sugar
-2 tablespoons brown sugar
-3 tablespoons black pepper
-2 tablespoons white pepper
-2 tablespoons onion powder
-2 tablespoons garlic powder
-1 tablespoon chili powder
-1 tablespoon paprika
-1 tablespoon cumin
This should be enough rub for 8-10 pounds of ribs.
Remember to remove the membrane, before applying the rub, rub down 2-3 hours before cooking.
Smoke about 2-3 hours meat side up 225-250 degrees
Sprinkle the ribs with a little brown sugar, then wrap in tinfoil with apple juice on the bottom, keep on the smoker wrapped for another 1-2 hours. This will steam the ribs and help them cook faster but be careful not to keep wrapped to long or the ribs will get to tender/mushy.
Mix up a bowl full of your favorite bbq sauce, I use sweet baby rays and add some apple cider vinegar to thin out the sauce.(not sure on measurements for this I just add to get a thin not runny sauce.
Remove the ribs from the foil put back on smoker for about an hour brush the ribs with the sauce every 15-20 minutes, can turn up the heat a little bit
I have made my ribs using this recipe that last hand full of times I have cooked ribs and everyone seems to like it. Give it a shot and let me know what you think