🧂 Ingredients

• 1 rack of st. louis style or baby back pork ribs
• 2 tbsp olive oil
• ¼ cup packed brown sugar
• ¼ cup paprika
• 1 tbsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• butter

📖 Instructions

🧂 Dry Rub Ingredients
In a bowl, combine:
¼ cup packed brown sugar
¼ cup paprika
1 tbsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne pepper

Mix thoroughly and set aside.

🐖 Rib Prep
You can use:
St. Louis-style spare ribs (meatier, rectangular)
OR baby back ribs (leaner, more curved)

🔪 Step 1: Remove the Membrane
Flip the ribs bone-side up. Slide a knife under the silvery membrane and gently pull it off. Use a paper towel to grip it if it’s slippery — removing this makes the ribs more tender and helps the rub soak in.

🫒 Step 2: Coat & Rub
Brush the ribs lightly with olive oil (acts as a binder)
Apply the dry rub generously over both sides
Pat it in (don’t rub it off!)

🧊 Step 3: Let It Rest
For best flavor, cover and refrigerate overnight
Or let them rest with the rub on for at least 1 hour at room temp

🔥 Smoking Instructions
🍎 Wood Choice:
Use hickory for bold flavor or applewood for a sweeter, mellow smoke.

🔥 Step 1: Smoke Low & Slow
Preheat smoker to 200°F
Place ribs bone-side down
Smoke for 2 hours uncovered

🧈 Step 2: Wrap & Roast
After 2 hours, remove ribs from the smoker
Brush lightly with butter or olive oil
Optionally, dust a bit more dry rub
Wrap tightly in aluminum foil
Increase smoker (or oven) temp to 270°F
Place ribs bone-side up
Cook another 2 hours, or until internal temp reaches 190°F

🔪 Finishing & Serving
Let ribs rest for 10–15 minutes
Slice between the bones into individual ribs
Serve with your favorite barbecue sauce on the side or brushed on just before slicing

🍽️ Serving Ideas:
Creamy coleslaw
Cornbread
Pickles & onions
Sweet tea or a cold beer 🍺

🍷 Best Wine Pairings for Smoked Ribs:
1. Zinfandel
Juicy, fruit-forward, and spicy, with a hint of smokiness — a classic match for BBQ ribs with sweet and spicy rubs.

2. Syrah/Shiraz
Bold, peppery, and smoky, with dark fruit notes that echo the smoky ribs and balance the sweet brown sugar glaze.

3. Grenache/Garnacha
Medium-bodied with bright red fruit and spice — good acidity to cut through the richness and sweetness.

4. Malbec
Plush dark fruit and moderate tannins complement smoky meat and sweet spice without overpowering.