Ribs are such a treat when they are cooked slowly first and then finished on the grill. I use an electric smoker set at 225 degrees to cook the spice-rubbed racks for a couple of hours. You can use St. Louis, Arkansas, or Baby Back according to your preference. I like St. Louis ribs because they are typically meatier than baby backs, and have a little more fat in them. If you don’t have a smoker you can slow cook the ribs in the oven at the same temperature. You can choose a smoky BBQ sauce to finish the ribs and give them that smoky flavor. Some also choose to wrap their ribs with BBQ sauce in tin foil and cook them in the oven that way.
2 Racks of St. Louis Ribs (or Baby Back if you prefer)
Smoker set to 225 degrees with Hickory wood or chips
Rib Rub of your choice
BBQ sauce to finish
Rub the ribs on both sides with a pork rib rub. Preheat the smoker to 225 degrees and add hickory wood or chips. Place ribs on the rack in the smoker and cook for around 2 hours depending on the thickness of the ribs.
After 2 hours, preheat your grill to high heat (I usually get to around 400 degrees). Place meaty side of the smoke rack down first and sear for 5 minutes. Brush the other side with a small amount of the sauce of your choice. Don’t use too much because it’s likely the sauce has some sugar in it that will burn if exposed to the hot fire. Flip the ribs and sauce the meaty side heavily. Let the ribs cook another 5-7 minutes or until you see the BBQ sauce has thickened so it doesn’t fun off the ribs. Cut racks into smaller pieces and serve with extra bbq sauce on the side.