St Louis ribs are perfect for both novice and advanced rib wranglers, so get your hands a little messy and enjoy this soulful, southern treat with the ones you love. This recipe serves two so you can chow down on these with a significant other, or make several servings for a larger group of people if you’re feeling extra ambitious.

Courtesy of John Rivers, CEO of 4 Rivers Smokehouse

INGREDIENTS:

• 1 full rack of St. Louis-style ribs (about 4 pounds)
• 2 tablespoons all-purpose rub
• 2 cups apple juice, poured into a squirt bottle
• 2 tablespoons light brown sugar
• 2 tablespoons honey
• ¼ cup all-purpose bbq sauce

PREPARATION:
Prepare Smoker

• Soak wood for 1 hour before smoking.
• Light charcoal and allow to burn to a white ash.
• Place soaked hickory on top of hot coals and allow the temperature to settle at 225℉.

COOK RIBS:

• Remove membrane on underside of rack of ribs (or score along the length of the rack with a knife, taking care not to puncture the meat).
• Apply rub evenly over top of ribs. Place in smoker and cover. Check and replace wood and coal every hours to maintain a constant temperature.
• After 2 hours, begin to spray the ribs with apple juice every 30 minutes
• Continue smoking and spraying ribs for another 1 ½ hours, until the meat turns a dark brown and begins to pull back from the ends of the rib so ¼ to ½ inch of the bone is exposed and meat is tender to touch.
• Remove ribs from smoker. Spray with apple juice and sprinkle top with brown sugar and honey, then wrap tightly in aluminum foil.