Ingredients
- •2 racks St. Louis-style spare ribs (about 5–6 lbs total)
- •¼ cup brown sugar
- •3 tbsp paprika
- •2 tbsp black pepper
- •2 tbsp kosher salt
- •1 tbsp chili powder
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp cayenne pepper
- •1 tsp cumin
- •1 tsp mustard powder
- •Wood chunks for smoking (hickory or oak)
- •Optional: BBQ sauce for serving
- •For serving: coleslaw, potato salad, cornbread
Instructions
1
Remove membrane from back of ribs
2
Mix brown sugar, paprika, pepper, salt, chili powder, garlic, onion, cayenne, cumin, and mustard
3
Rub ribs generously on all sides
4
Wrap and refrigerate 4–12 h
5
Cut racks in half if needed for bags
6
Vacuum seal
7
Sous vide at 155°F (68°C) for 22 h
8
Remove from bags and pat dry
9
Prepare smoker for 225°–250°F with wood chunks
10
Place ribs bone-side down
11
Smoke for 3–4 h until dark bark forms
12
Internal temp 195°–203°F
13
Let rest 15 min
14
Cut between bones
15
Serve with sauce on side or dry-style
16
Accompany with coleslaw, potato salad, and cornbread
Notes
- •St. Louis-style is classic Midwest BBQ
- •The dry rub creates incredible bark
- •Serve sauce on the side for authenticity
- •These are meaty competition ribs
Nutrition information
Calories
720 cal
Protein
48g
Fat
54g
Carbs
12g
Tags
st louisbbqdry rubsmokedcompetition