St. Louis-Style Spare Ribs

Instructions

1. Trim & Prep: Remove any remaining membrane, pat ribs dry, and flip so the bone side faces up.
2. Sauce Base: Lightly brush the entire rack with Worcestershire sauce; this helps the rub adhere.
3. Apply Rub: Bone Side - Sprinkle 3/4 cup TexasBBQRub Grand Champion Rub over the bone side, patting it in.
4. Apply Rub: Meat Side - Sprinkle 1/2 cup rub over the meat side, ensuring even coverage.
5. Pre-heat the Smoker: Set up a two-zone smoker at 225 degrees F (107 degrees C) indirect heat. Add your chosen wood chunks or chips.
6. Smoke the Ribs: Place ribs bone-side down on the grill grates. Insert a probe thermometer into the thickest part of the rack (not touching bone). Close the lid.
7. Spritz (Every 60 min): Mist the ribs with apple juice (or water) to keep the surface moist and help develop a thin bark.
8. Check Internal Temp: After ~2 hr, the ribs should reach ~ 145 degrees F. This is the USDA safe minimum for pork; continue cooking for tenderness.
9. Texas Crutch (Optional): If you prefer a softer bark, wrap the ribs tightly in foil with a splash of apple juice and return to the smoker for another 1-11/2 hr.
10. Finish & Rest: Unwrap (if crutched), increase smoker heat to 250 degrees F for a 10-minute reverse-sear to set the crust, then remove. Let the ribs rest 10 min (they'll rise a few degrees, completing the 3-minute rest per USDA guidelines).