St Louis Spare Ribs smoked over hickory wood and wrapped with butcher paper in order to get the perfect bark on ribs.
Butcher Paper allows the smoke to penetrate the meat and absorbs the fat as it renders so your ribs are tender and juicy, but still have a nice, delicious bark.
WHAT MALCOM USED IN THIS RECIPE:
Description
Perfectly smokey, juicy, delicious BBQ Ribs  – cooked over hickory wood and wrapped in butcher paper. This is how you get the BEST bark on smoked ribs.
- Trim excess fat and remove membrane from both racks of ribs.
- Apply a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 20-30 minutes.
- Prepare smoker for indirect cooking at 225-250 degrees using hickory wood.
- Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the outer surface and the color is a dark mahogany color.
- Mix a BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.
- Baste the ribs with BBQ Mop every 45 minutes – or as needed.
- After the ribs cook 2.5 hours remove from the smoker and wrap each slab in butcher paper. Place the ribs back on the pit meat side up. Optional – use a wired probe thermometer to monitor the internal temperature in the ribs set for 202 degrees.
- Once the internal temperature reaches desired temp, remove the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Be sure to lift the lid every 15 minutes to alllow steam to escape. 9. Unwrap the ribs and cut each slab into individual bone pieces. Serve with your favorite BBQ Sauce on the side for dabbing.
Keywords: Butcher paper ribs, ribs, smoked ribs, st louis ribs, spare ribs, butcher paper wrapped ribs
Malcom Reed
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