St. Louis Style Spare Ribs

St. Louis Style Spareribs using Fast Eddies Original Steak Seasoning, Cherry wood and your choice of BBQ sauce make for a memorable meal.

Ingredients:

2 racks pork spareribs (9 lbs), approx 4 lbs trimmed.
1/3 cup Fast Eddies
1/3 cup Yellow Mustard

First we need to trim the ribs St. Louis style. The first step is to remove the skirt. Do this by starting at the inner end of the skirt and cut towards the end of the rack.

Nest you need to remove the membrane. The membrane is tough and will not soften or let the smoke penetrate from the bone side of the ribs. Insert your knife tip under the membrane on the last rib and lift.

Grab the membrane with a paper towel or napkin, without it you will have a heck of a time hanging on to it.

Once the membrane is removed, use a fork and poke it between each rib a few times. This helps break the connective tissue.

Flip ribs over and bend the tips over, you want to cut the tips off at the base of the bend. Bend to see where to cut then lay the ribs flat to cut. Also remove the last few ribs to square the rack up.

Flip ribs over and trim any excess meat and fat off of big end.

Rub plain yellow mustard onto both sides of the ribs.

Coat with Fast Eddies on both sides. Do not rub the Fast Eddies in but rather lightly press to make it stick to the mustard. You will get a better crust this way.

I am using a Weber Smokey Mountain 22.5” with “The Good One’ lump charcol. I have it adjusted to run between 225 and 250 degrees.

I add my discs of cherry wood to the hot coals.

Place the ribs on the smoker straight from the refrigerator. Meat will only take smoke until it reaches about 140 degrees. You want to maximize the time it takes to get to that temperature. This will give you best flavor and the deepest smoke ring.