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Smoked BBQ St. Louis Ribs



SMOKED BBQ ST. LOUIS RIBS
Big Bob Gibson's BBQ

2 slabs St. Louis Spareribs
1 tablespoon paprika
1 1/2 tablespoons kosher salt
1 teas kosher salt
1/2 teas garlic salt
1/2 teas onion salt
1/4 teas celery salt
1/2 teas cayenne pepper
1/2 teas ground cumin
1 recipe Apple Bourbon BBQ Sauce

Start by soaking your wood chips for several hours before smoking. Remove the membrane from the back of the ribs. Combine the paprika through the cumin in a resealable container. Arrange the ribs on a work surface and rub well with spice mix. Wrap in plastic wrap and refrigerate for up to 24 hours.

Heat the smoker to 200 to 225 degrees. Smoke for 5 or so hours. Remove the ribs from the smoker, baste with Apple Bourbon BBQ sauce and return to smoker for 20 minutes. Remove ribs from smoker, cover, and let rest 10 minutes before cutting to serve. Recommended Wood: Hickory.


Apple Bourbon BBQ Sauce:
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 Granny Smith apple, peeled and coarsely shredded
3 tablespoons bourbon
2 cups store bought smoky KC Barbecue Sauce

In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the apple and cook until the moisture has evaporated, about 3 minutes. Add the bourbon and cook until nearly evaporated, about 3 minutes. Stir in the sauce and bring to a boil. Simmer over low heat for 5 minutes. Use or refrigerate for up to 1 month.