St Louis Style Ribs

See the video here!

Indirect Heat Smoker

Rinse ribs in cold water and remove all silver skin.  Pat the ribs dry and sprinkle both sides with rub. Allow to sit for 1 hour.  

Smoke the ribs with apple and cherry wood at 275F for 3 hours over a pan of 4 cups of apple juice.  Mist with apple juice after the first hour and every 30 minutes thereafter.  Then wrap each rack in foil on a bed of brown sugar, honey, and butter, meaty side down, and cook for a further hour.  Remove from foil and brush with sauce/glaze, if desired.  Return to heat for 15-30 minutes to set sauce.

Lou's Rib Rub

1 cup Brown Sugar
½ cup Tomato Powder
½ cup Smoked Paprika

¼ cup Kosher Salt
¼ cup Coarse Ground Black Pepper
½ cup Butter Powder

¼ cup Molasses Powder

¼ cup Garlic Powder

¼ cup Onion Powder
¼ cup Chili Powder

¼ cup Old Bay Seasoning

1 tblspn Dry Mustard

½ tblspn Cayenne Pepper

Combine all ingredients in a food processor and run on high for 3-5 minutes until very well blended.

To make barbecue sauce/glaze mix 
1 1/2 cups of rub with:
1 can of Coca-Cola
1 cup molasses
½ cup Agave Nectar
½ cup Jack Daniels Tennessee Whiskey, or a good bourbon whiskey
½ cup Apple Cider Vinegar
¼ cup honey
1 tblspn cayenne

Mix well in a saucepan and bring to a boil. Turn heat down and simmer to reduce to the thickness desired.
For glaze add equal amounts of sauce and Coca-Cola and stir well.

Electric Wet Smoker

Using an electric wet smoker place the ribs on the top two shelves with a pan of apple juice on the shelf below them.  Smoke using apple wood at 275F for 1.5 hours.  Wrap each rack individually in foil on a bed of brown sugar, honey, and butter and cook for a further hour.