ST. LOUIS–STYLE PORK RIBS
Makes about 8 servings
What is the first thing that comes to mind when you think about cooking barbecue? How to prepare tender, smoky, flavorful ribs, of course! Here is the recipe that has resulted in numerous top ten calls for our BBQ Buddha competition team.
2 slabs St. Louis–cut pork ribs, about 2½ lb (1.1 kg) each
¼ cup (44 g) prepared yellow mustard
½ cup (120 g) Sweet and Smoky BBQ Rub (here), plus more as needed
Apple juice, for spritzing
½ cup (120 ml) honey
1 cup (225 g) packed light brown sugar
¼ cup (60 ml) hot sauce, such as Crystal brand
¼ cup (55 g/½ stick) unsalted butter, melted
1 cup (240 ml) Kansas City BBQ Sauce (here), warmed
Set up the EGG for 250°F (120°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with three or four chunks of smoking wood. A combination of hickory and cherry wood will pair well with these ribs. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 250°F (120°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 10 percent open. Make minor adjustments as necessary.
Remove the membrane from the back of the ribs and trim any excess fat. Remove the end bones from each slab to square them up. Apply a thin coat of mustard to each side. Sprinkle on an even layer of the BBQ rub to both sides of the ribs. Let them sit for 30 minutes to let the rub set up.
Once the EGG reaches temperature, place the ribs on the grid and cook for 2½ hours, spritzing with apple juice every 30 minutes. Lay out two sheets of heavy-duty aluminum foil. Layer half of the honey, brown sugar, hot sauce and butter on each sheet of the foil. Lightly dust with some more of the rub and spritz with apple juice. Place a slab of the ribs, meat side down, on the mixture and wrap up the foil packages tightly. Place the wrapped ribs back on the smoker and close the lid. Continue to cook for about an hour, then check the ribs for doneness by opening the packages and pushing a toothpick into the meat. It should go in and out easily. Continue to cook to your desired tenderness. Once the ribs are done, remove them from the EGG and open the foil to vent for about 10 minutes. This will prevent the ribs from further cooking.
Brush both sides of the ribs with the warmed BBQ sauce and place back on the smoker to set the glaze, 15 to 20 minutes. Remove ribs from the cooker and allow to rest for 5 minutes. Slice the ribs individually and arrange on a platter to serve.