Ray Ray's BBQ™ St. Louis Spare Ribs

by Ray Ray's BBQ™ June 03, 2019

3 Slabs St. Louis Style Spare Ribs

1 Bottle of Ray Ray's All-Purpose BBQ Sauce

1 Bottle of Ray Ray's All-Purpose Seasoning

1 Cup Turbinado Sugar

1/2 Cup Honey

Stick of Melted Butter or Bottle of Squeeze Parkay

Fresh Ground Salt

Fresh Ground Black Pepper

Apple Juice

Cooking/Smoking Procedure

Wash ribs and remove the membrane. Coat with cooking spray. Then apply a light coat of salt and pepper to both sides. Season liberally with Ray Ray's BBQ All-Purpose Seasoning. Sprinkle 1/2 cup of turbinado sugar to both sides of ribs. Let sit for 1/2 hour.

Prepare smoker or grill for indirect cooking at 250 degrees. Use half cherry and half hickory wood blend in your preferred choice of smoker or grill. Cook ribs for three (3) hours meat side up. Spritz with apple juice every half hour.

At three (3) hour mark, take a large piece of foil and double it enough to make a crimped tent above the ribs. You will also crimp the ends. Place ribs on foil meat side down and brush with butter or Parkay.

Drizzle honey on both sides and follow up with a light sprinkling of remaining turbinado sugar. Then crimp the top and one side. Next, put 1/4 cup of apple juice or soda into the bottom of foil tent and pinch remaining side. This will aid in steaming the ribs to perfect tenderness.

At the four (4) hour mark, carefully open the foil rib packet with caution as the escaping steam can be scorching hot. Insert a toothpick and remove. If there isn't any hesitation, the ribs are tender enough for the final step. If there is hesitation, seal foil back up and check again in fifteen (15) minutes.

Continue cooking until the toothpick goes in quite smoothly. Once this accomplished, remove ribs from foil packets. Baste with Ray Ray's BBQ All-Purpose Sauce at least twice for the last 15-20 minutes. Remove and let rest a few minutes, then ENJOY!