Smoked St. Louis Ribs

Step 1

Preheat. Preheat your grill for indirect grilling. The target temperature on your grill is 275 degrees F. I recommend using fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.

Step 2

Trim the ribs. Pat the ribs dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs using a paper towel for grip.

Step 3

Season. Slather the ribs with the yellow mustard, then season all sides of the pork ribs liberally with Hey Grill Hey Sweet Rub.

Step 4

Smoke the ribs. Place the seasoned ribs directly on the grill grates. Close the lid, and cook for an hour without opening the lid.

Step 5

Spritz. After that first hour, crack open your smoker and spritz your ribs with the apple juice. Continue spritzing every 45-60 minutes throughout the cook. Your ribs will cook for about 4 ½ -5 hours total.

Step 6

Baste and finish smoking. As your ribs near the home stretch, you can baste them with a thin layer of BBQ sauce. You’ll want your ribs to bend easily when lifted by your tongs and read around 195-200 degrees F for bite-through tender or 200-203 degrees F for fall-off-the-bone ribs.

Step 7

Rest, slice, and serve. Remove the ribs from the grill. Allow them to rest for 15 minutes before slicing and serving.