These are our most recognizable ribs because of the red sauce they're slathered in. You don't need special seasonings because the smoke and the sauce add more than enough flavor.
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Pat the ribs dry, then season with the salt.
Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Oil the hot grate and place the ribs in your grill or smoker, meat side up. Cover and smoke for a total of 6 hours. After about 5 hours, begin to baste the ribs with the BBQ Sauce about every 20 minutes. The ribs are done when the meat cracks when picked up (with tongs) and they reach an internal temperature of 170 to 180 degrees F.
Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon--it's not intended to be overly thick.
Cool and use immediately or store for later use in the fridge, where it will keep for 2 to 3 months.
Makes about 5 cups.
To prepare St. Louis-style ribs, place the spareribs bone-side up on a cutting board. Usually, there will be a flap of meat that runs along the slab, called the skirt. Remove the skirt; it can be cooked separately, and it's a very flavorful part of us pigs. Remove the excess fat.
Cut along the end of the rib bones, cutting between the bone and cartilage, to remove the irregular-shaped portion of meat attached to the ribs.
Remove the tough outer membrane. Slide a butter knife under the membrane and pry it up, then grab a hold of it with a clean paper towel and peel it off. Last, remove the rib tips (they can be cooked separately) and the opposite end to square up the rack.