No-Wrap St. Louis Ribs (Printable)

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Pork

No-Wrap St. Louis Ribs

St. Louis ribs with a mustard binder and Meat Church The Gospel, smoked at 250°F for about five hours with no wrap, spritzed once and glazed with Meat Mitch's Whomp sauce.

Prep: 15 minutes
Cook: About 5 hours
Total: About 5½ hours
Yield: 4–6 servings
Method: Smoked, no wrap
Wood: Your choice

Ingredients

2–3 racks St. Louis-cut pork ribs
Yellow mustard, as a binder
Meat Church The Gospel rub
50/50 apple cider vinegar and apple juice, in a spray bottle
Meat Mitch Whomp! BBQ sauce

Instructions

Set your smoker to 250°F.
Remove the membrane from the back of each rack and trim any loose flaps. Save the trimmings for mini party ribs.
Coat with a thin layer of mustard, then season generously with The Gospel on both sides.
Smoke bone side down, unwrapped.
About 3 hours in, once the bark has set and looks dry, spritz the tops with the vinegar and apple juice mix.
About an hour before they're done, around 4–4½ hours in, sauce both sides with Whomp and let it tack up.
Pull them when they pass the bend test (they bend and the surface cracks when you lift one end), about 5 hours total.
Rest for 10 minutes and slice between the bones.

Pitmaster Notes

For a more fall-apart bite without wrapping, just let them go a little longer.
I don't spritz the bottoms, but I sauce both sides.
I go by look and feel for ribs: bend test, bones poking out and color.

Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.

From dkcraftbbq.com/recipe/st-louis-ribs