Entree: United States – Memphis, Tennessee – Memphis Dry-Rub St. Louis Ribs (No-Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs 30 min

Additional 10 min

Total 4 hrs 40 min

Ingredients

- 3 lb (1.4 kg) St. Louis–cut spare ribs (about 2 racks)
- 2 tbsp (30 ml) yellow mustard (as binder)
- 1/4 cup (50 g) brown sugar, packed
- 1/4 cup (30 g) paprika
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) black pepper, coarsely ground
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tsp (5 g) cayenne pepper
- 1 tsp (5 g) dry mustard powder
- Hickory or oak wood for smoking

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Remove membrane from ribs and pat dry. Spread a thin layer of yellow mustard over both racks to help the rub adhere. Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard; rub generously over ribs.
2. Preheat smoker to 225°F (107°C) using hickory or oak wood. Place ribs bone-side down and smoke 4–5 hours, spritzing with apple juice or apple cider vinegar every hour after the first hour to maintain moisture.
3. Check for tenderness; ribs are done when a probe slides in with little resistance or meat pulls back from the bone ends about 1/4 inch (0.635 cm). Rest 10 minutes, slice between bones, and serve without sauce to enjoy the dry-rub flavor.

1. Remove membrane from ribs and pat dry. Spread a thin layer of yellow mustard over both racks to help the rub adhere. Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard; rub generously over ribs.
2. Preheat smoker to 225°F (107°C) using hickory or oak wood. Place ribs bone-side down and smoke 4–5 hours, spritzing with apple juice or apple cider vinegar every hour after the first hour to maintain moisture.
3. Check for tenderness; ribs are done when a probe slides in with little resistance or meat pulls back from the bone ends about 1/4 inch. Rest 10 minutes, slice between bones, and serve without sauce to enjoy the dry-rub flavor.