Hickory & Brown Sugar St. Louis Style Ribs

3 racks Spareribs


4 fl-oz Smoked paprika

2 fl-oz sea salt, freshly ground

2 fl-oz Black pepper, freshly ground

1 fl-oz Sugar in the raw

1 fl-oz Garlic powder

1 fl-oz Cumin, ground

24 fl-oz Sweet Baby Ray's Hickory Brown Sugar BBQ Sauce


1. Remove the thin skin, pulling it completely off from bone side of ribs.

2. Combine rub ingredients in small bowl and mix well.

3. Rub mixture on both sides of ribs and place ribs on sheet pan.

4. Refrigerate over night.

5. Set up smoker with charcoal fire and preheat to 325F.

6. Place large drip pan under top rack in center of smoker.

7. When ready, arrange ribs bone side down over drip pan.

8. Place 3 large wood chips on coals, cover and smoke ribs for 2 hours.

9. Uncover and brush ribs with sauce on both sides.

10. Continue cooking ribs, basting with sauce every 10 minutes for 45 minutes.

11. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones about a ½".

12. To serve, cut racks in half and plate with selected sides.