A guide to making delicious smoked ribs, comparing Baby Back and St. Louis Style.

Scale

Prep the ribs by removing the membrane from baby back ribs or trimming St. Louis style ribs.
Rub the ribs with olive oil and a thin layer of yellow mustard.
Mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, and black pepper to create the dry rub.
Apply the dry rub generously on the ribs and wrap them in plastic wrap. Refrigerate for at least an hour, preferably overnight.
Preheat the smoker to 225°F, using hickory or applewood for flavor.
Place the ribs on the smoker bone side down and smoke for about 3 hours, spritzing with apple juice every hour.
After 3 hours, wrap the ribs in aluminum foil, adding a splash of apple juice for moisture, and return to the smoker for another 2 hours.
Unwrap the ribs and brush with barbecue sauce, then smoke for an additional 30 minutes to 1 hour.
Let the ribs rest for 10-15 minutes before slicing and serve with extra barbecue sauce.

Keywords: Smoked Ribs, Baby Back Ribs, St. Louis Style Ribs, Barbecue, Smoking Meat