Smoked St Louis Ribs

Ingredients

• 1 kg Pork Ribs
• 2 tsp Kosher Salt
• 2 tsp Black Pepper
• 2 tbsp Paprika
• 2 tbsp Brown Sugar
• 1 tsp Garlic Powder
• 120 ml Apple Juice
• 1 tbsp Apple Cider Vinegar
• 80 ml Barbecue Sauce
• 2 tbsp Butter
• 60 g Pickles
• 1 tsp Onion Powder
• 0.25 tsp Cayenne Pepper
• 1 tbsp Mustard

Method

1. Pat {pork_ribs} dry so the surface browns and the bark sets properly. Coat lightly with {mustard}, then season all over with {kosher_salt}, {black_pepper}, {paprika}, {brown_sugar}, {garlic_powder}, {onion_powder}, and {cayenne_pepper}, pressing the rub on firmly for even coverage.
2. Set a smoker to low heat and cook {pork_ribs} bone side down until the rub turns mahogany, the meat starts pulling back from the bones, and the surface feels dry rather than wet. Avoid opening the smoker often so the heat stays steady.
3. Lay out foil and add {butter}, {apple_juice}, and {apple_cider_vinegar}. Set {pork_ribs} meat side down on top, seal tightly, and return to the smoker so the ribs braise gently and turn tender without drying out.
4. Carefully unwrap {pork_ribs} and brush with {barbecue_sauce}. Cook uncovered until the sauce turns glossy and tacky and the ribs bend easily when lifted, showing they are fully tender.
5. Rest {pork_ribs} briefly so the juices settle, then slice between the bones. Finish with {pickles} on the side for crunch and acidity to balance the rich smoke.