Ingredients
- 2 slabs St. Louis cut Spare Ribs, preferably at least 3 lbs each (Baby back ribs can be used)
- Salt (optional)
- Dizzy Pig Raging River (Dizzy Dust and Crossroads are also great choices)
Wrapping:
- Dizzy Pig Dizzy Dust
- A few tablespoons of honey
Instructions
- Preheat your grill or smoker for indirect cooking at 250°F with dry apple wood chips or chunks for a smoke
- Trim flap from bone side of ribs
- Trim membranes and any fat from meat side of ribs
- Remove membrane (a paper towel helps to get a grip on it)
- If desired, trim cartilage to the end of the rib bone (these rib tips are generally removed when you purchase St. Louis cut, but often they are not cut all the way to the bone)
- Lightly salt both sides of ribs (optional)
- Season bone side of ribs with Raging River (or desired seasoning)
- After 10-15 minutes, flip ribs and liberally season meat side
- When the smoke has turned blue and thin, place ribs on your grill/smoker meat side up
- Cook ribs for 3.5 to 4 hours until rub has turned into a nice dark brown crust. Flip if the bone side gets too dark
- Drizzle a few tablespoons of honey on a sheet of heavy-duty foil
- Shake a little fresh seasoning on top of the honey
- Lay ribs, meat side down, in honey
- Drizzle honey on the bone side, and shake on a little more fresh seasoning
- Wrap tightly in foil
- Return to the cooker, still indirect at 250°F
- After 1 hour, open foil and turn ribs over to be bone side down
- While doing this step, check for tenderness. If tender, let rest. If still not tender, return to cooker. Check for tenderness every 15 minutes
- When tender, rest for a few minutes, then cut between bones and serve
- Optionally, glaze lightly with your favorite sauce after cutting
