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Recipe courtesy of Kevin Gillespie

Smoked St. Louis-Style Ribs

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  • Level: Easy
  • Total: 5 hr
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 3 hr 30 min
  • Yield: 4 servings
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  1. In a large container, combine the white vinegar and 1 cup water. Soak the wood chips in the vinegar and water solution for at least 1 hour prior to cooking. Prepare coals in a charcoal grill. Once they are grey and ashy, shovel to one side of the grill and place an aluminum pan on the side of the grill with no coals. Add 2 cups f water to the pan and place a handful of soaked wood chips on the hot coals. Meanwhile, using a paper towel to hold the ribs, peel the membrane from the bone side. Sprinkle both sides with salt and pepper. Place the ribs, bone-side down, over the side of the grill with the pan containing the water and cook for 3 hours with the lid closed, turning every 30 minutes. You may need to add coals or soaked wood chips to keep the fire and smoke going. In a small saucepan, combine the ketchup, mustard, vinegar, brown sugar, hot sauce, 1 teaspoon salt and 1 teaspoon pepper and stir to combine. Bring to a boil over medium-high heat, and then reduce to a very low simmer and cook for 15 minutes. Remove from the heat and set aside. After the ribs have been cooking for 3 hours, heavily baste the meat side with the sauce. Turn and cook for 10 minutes. Turn, baste and cook another 10 minutes (bone-side down). Baste, turn and cook 10 minutes more. Serve with additional sauce.;

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