All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Smoked St. Louis Cut Spare Ribs

Ingredients:
2        ea            St. Louis Cut Spare Rib Racks - membrane                                        removed- Click here for a membrane removal                                   tutorial.

1        C             Spice Union Barbeque Spice Rub
1        C             Ketchup
1/4     C             Water
2        Tbsp        Cider Vinegar
2        Tbsp        Brown Sugar
1        Tbsp        Yellow Mustard
1/2     Tbsp        Onion Powder
1/2     Tbsp        Garlic Powder
1/4     Tsp          Cayenne

1/2      C            Butter- melted

Prepare the barbeque sauce:

1. Combine ketchup, cider vinegar, brown sugar, yellow mustard, onion powder, garlic powder and cayenne in a small sauce pan.

2. Bring contents to a slow boil, then reduce heat to a simmer.  Simmer for 20 minutes.  Set aside.

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Prepare the St. Louis Cut Spare Ribs:

1. Preheat your smoker to 225°F; per the manufacturer's directions.

2. Liberally season both sides of the rib racks with Spice Union's Barbeque Spice Rub.

3. Place ribs in the smoker.

4. Cook the ribs for 3 hours at 225°F.

5. After the initial 3 hours, place each rib rack onto a large sheet of aluminum foil.

6. Gently brush each rib rack with melted butter and wrap tightly in the aluminum foil.

7. Return the ribs to the smoker and cook for an additional 2 hours at 225°F.

8. After the two hours of cooking the ribs in the foil, remove the rib racks from the aluminum foil and place them back into the smoker.

9. Smoke the ribs for an additional 30 minutes at 225°F.

10. Glaze the ribs with the barbeque sauce.

11. Continue to smoke the ribs for a final 30 minutes at 225°F.

12. The ribs will be done when the meat pulls back exposing about 1/3 inch of the rib bones.

13. Apply another coat of barbeque sauce to the ribs just before serving.

14. Beer!