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Tender Smoked St Louis Style Spare Ribs Recipe with Mustard Vinegar Mop for Perfect BBQ

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This recipe features tender smoked St. Louis style spare ribs with a tangy mustard vinegar mop sauce that keeps the meat moist and flavorful throughout the slow smoking process.

Ingredients

Scale
  • 2 racks St. Louis Style Spare Ribs (about 3–4 pounds total)
  • ½ cup Yellow Mustard (preferably classic French’s mustard)
  • 1 cup Apple Cider Vinegar (Bragg’s raw apple cider vinegar recommended)
  • 1 cup Water
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Kosher Salt
  • 1 tablespoon freshly ground Black Pepper
  • 2 tablespoons Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Cayenne Pepper (optional)

Instructions

  1. Remove the membrane from the back of each rack using a paper towel to grip and pull it off. Trim any excess fat if needed.
  2. In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). Stir well to combine.
  3. Spread a thin layer of yellow mustard on both sides of the ribs to help the rub stick and add flavor.
  4. Generously sprinkle the dry rub all over the ribs, pressing it in slightly.
  5. Whisk together yellow mustard, apple cider vinegar, water, and a pinch of salt in a bowl until smooth to make the mop sauce. Keep it close to the grill for easy basting.
  6. Preheat the smoker or grill to a steady 225°F (107°C) using indirect heat. Add wood chips like hickory or applewood for smoke flavor.
  7. Place the ribs bone side down on the grill grate, away from direct heat. Every 45 minutes, baste with the mustard vinegar mop sauce to keep ribs moist and flavorful.
  8. Once ribs reach about 160°F (71°C), optionally wrap them tightly in foil to help tenderize. Continue cooking until internal temperature hits 195°F (90°C).
  9. Remove ribs from grill and let them rest wrapped for 10-15 minutes before slicing to allow juices to redistribute.
  10. Slice between the bones and serve with extra mop sauce on the side for dipping.

Notes

Remove the membrane for tenderness. Maintain a consistent smoker temperature of 225°F. Use quality wood chips like hickory or applewood. Mop ribs every 45 minutes starting 45 minutes into cooking. Wrapping ribs in foil is optional for extra tenderness. Let ribs rest before slicing. If ribs dry out, spritz with apple juice or mop sauce. For gluten-free, ensure spices and mustard are certified gluten-free. Variations include adding smoked paprika, honey or maple syrup to mop sauce, or baking ribs if no smoker is available.

Nutrition

Keywords: St. Louis style ribs, smoked ribs, BBQ ribs, mustard vinegar mop, smoked spare ribs, tender ribs, backyard BBQ, easy ribs recipe

Find it online: https://zorbmeal.com/tender-smoked-st-louis-style-spare-ribs-recipe-with-mustard-vinegar-mop-for-perfect-bbq/