From the smoker
Smoked Ribs with a Two-Coat Glaze
Smoke the ribs low and slow, then set two thin coats of sauce at the end for a clean, sticky finish.
- Prep
- 20 minutes
- Cook
- 4 hours 30 minutes
- Serves
- 6
- Which jar
- Mild or spicy, 18 oz
Ingredients
- 2 racks St. Louis-cut pork ribs
- 2 tablespoons yellow mustard or neutral oil
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon each garlic powder and onion powder
- 1 cup apple juice, divided
- 1 1/2 cups Freddie Lee's Mild or Spicy all-purpose gourmet sauce
Method
- Heat a smoker or covered grill to 250°F for indirect cooking.
- Remove the membrane from the back of the ribs. Coat lightly with mustard or oil.
- Combine the salt, paprika, pepper, garlic powder, and onion powder. Season both sides of the ribs.
- Smoke bone-side down for 2 1/2 hours. Lightly spritz with apple juice after the first hour if the surface looks dry.
- Wrap the ribs tightly with a splash of apple juice and return them to the smoker for 1 1/2 to 2 hours, until tender.
- Unwrap and brush on two thin coats of sauce during the final 10 to 15 minutes, allowing each coat to set.
- Rest for 10 minutes before slicing between the bones.
Ready to cook
Choose a sauce for this recipe
Mild adds a gentle hint of heat. Spicy brings more heat. Either label works in this recipe.
- Gluten free
- Vegan friendly
- No high-fructose corn syrup
- Made in St. Louis since 1986