A step-by-step guide to smoking tender St. Louis style pork ribs with a sweet and tangy finish. This recipe guides you through preparing, smoking, wrapping, and resting the ribs for maximum flavor.
Set out meat 30 mins before cook to come to room temp, preheat smoker to 225.
Pat ribs dry and remove membrane with paper towel.
Season both sides of meat generously with bbq seasoning, patting seasoning on. Place on smoker bone side down for 3 hours.
Lay down foil and place 1/2 of brown sugar, butter pats, honey, and apple cider vinegar on bottom. Place rib on top meat side down.
Lay rest of toppings on bones side and wrap tightly so not to release moisture from ribs while cooking. Place back on smoker at 225 for 1 hour.
Once off, pull and wrap in butcher paper. Rest for 1 hour in an airtight cooler or your oven.
Uncover, slather in your favorite sauce (optional: place on hot grill or back on smoker 10-15 mins to add char) slice and enjoy.
