![\"hot](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/hot-and-fast-ribs.jpg\")
<\/figure>\n\n\nHot and Fast Smoked St Louis Style Ribs<\/h2>\n\n\n\n
The key to any great meat starts with preparation. The best part about this recipe is that it yields excellent results whether you use your grill or the smoker.<\/p>\n\n\n\n
That said, grills run hotter than smokers so if you are using a smoker, allow an extra hour than you would with a grill when cooking ribs on a smoker. So let’s gather our ingredients and prep our ribs and cooking gear.<\/p>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
We have 2 sets of ingredients. One for the meat and the other for our quick homemade meat rub.<\/p>\n\n\n\n
Meat Rub<\/h4>\n\n\n\n\n- 1\/2 tsp onion powder<\/li>\n\n\n\n
- 1\/2 tsp garlic powder<\/li>\n\n\n\n
- 1\/2 tsp kosher salt<\/li>\n\n\n\n
- 1\/2 tsp cayenne pepper<\/li>\n\n\n\n
- 1 tbsp brown sugar<\/li>\n<\/ul>\n\n\n\n
Measure these ingredients into a small bowl and give it a good mix till well blended.<\/p>\n\n\n\n
Ribs<\/h4>\n\n\n\n\n- 1 rack of St Louis-style ribs<\/li>\n\n\n\n
- 2 tbsp hot and sweet meat rub<\/li>\n\n\n\n
- 1 cup apple juice<\/li>\n\n\n\n
- 1\/4 cup brown sugar<\/li>\n\n\n\n
- 2 tbsp unsalted butter<\/li>\n\n\n\n
- 1 cup BBQ sauce<\/li>\n\n\n\n
- 2 tbsp yellow mustard<\/li>\n<\/ul>\n\n\n\n
![\"Raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Raw-Rack-of-Pork-Ribs-with-Ingredients-1200x800.jpg\")
<\/figure><\/div>\n\n\nPrepare the Ribs<\/h3>\n\n\n\n
First things first, prepare the ribs. They are the star of the show after all.<\/p>\n\n\n\n
Take your St Louis-style ribs out of the fridge and set them on the work surface for around 30 minutes. Room-temperature meat will cook more evenly compared to chilled and frozen meat.<\/p>\n\n\n\n
Once at room temperature, trim down any excess fat and remove the membrane on the underside of the ribs. It is also referred to as silver skin because of its signature transparent color.<\/p>\n\n\n\n
Use a kitchen paper towel to pat your ribs dry. Coat with a layer of yellow mustard.<\/p>\n\n\n\n
Grab your dry spice mix and season your ribs liberally. Strive to coat the ribs equally. This way, you get a gorgeous uniform bark.<\/p>\n\n\n\n
Your St Louis ribs are now ready to hit the grill gates.<\/p>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Prepare your cooking gear by preheating it to 300 degrees.<\/li>\n\n\n\n
- With your smoker or grill at the desired temperature, slap your seasoned ribs on the grill grates.<\/li>\n\n\n\n
- Insert your meat probe into the thickest part of the rib rack, making sure to avoid the rib bones. Bones usually get hotter than the surrounding meat and thus can give false readings.<\/li>\n\n\n\n
- Close and grill uninterrupted for 2.5 hours.<\/li>\n\n\n\n
- When time is up, lay 2 sheets of aluminum foil on your flat working surface. Place your hot ribs meat side down and bone side up.<\/li>\n\n\n\n
- Neatly fold up the corners of the foil to form a wall around the rack.<\/li>\n\n\n\n
- Top this off with a layer of brown sugar, unsalted butter, and apple juice. Wrap tightly and crimp up the edges for a better seal.<\/li>\n\n\n\n
- Grill for 1 more hour to braise the rack into tender ribs.<\/li>\n\n\n\n
- Remove the ribs from the heat and brush them with your favorite BBQ sauce. I use Traeger Grills Heat & Sweet BBQ Sauce<\/a>. I find it strikes the perfect balance between sweet and fiery.<\/li>\n\n\n\n
- Caramelize this sauce onto your ribs by grilling them for another 15 minutes until done. This makes for a scrumptious bark that is to die for.<\/li>\n\n\n\n
- Food safety recommends<\/a> a done temp of 145 degrees. But, at this point, the meat will still be rubbery and chewy. This is why, experts recommend a done temp of 203 degrees for tender, toothsome ribs.<\/li>\n<\/ol>\n\n\n\n
What About Hot and Fast Smoked Baby Back Ribs?<\/h2>\n\n\n\n
Baby back ribs are comparatively smaller than St Louis ribs. That means they will cook in a shorter time. That said, they are leaner than St Louis pork ribs and can easily dry out. To counter this, we will spritz them at regular intervals throughout the cook. Let’s start:<\/p>\n\n\n\n
\n- Prep the baby back ribs by letting them sit at room temp for 30 minutes.<\/li>\n\n\n\n
- Preheat your grill or smoker to 300 degrees.<\/li>\n\n\n\n
- Meanwhile, trim the excess fat off the baby back ribs and coat them with yellow mustard followed by the meat rub. Let it sit for a while.<\/li>\n\n\n\n
- When the grill is ready, place the baby’s back ribs on the grill grates. Insert your meat probe into the meat making sure you steer clear of the rib bones.<\/li>\n\n\n\n
- Close the lid and let baby backs cook.<\/li>\n\n\n\n
- Spritz the rack every half hour with apple juice.<\/li>\n\n\n\n
- Once the internal temp gets to 203 degrees, your fast-smoked baby back ribs are done. This should take around 2.5 hours.<\/li>\n<\/ol>\n\n\n\n
![\"Grilling](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Grilling-Baby-Back-Pork-Ribs-Over-Flaming-Grill-1200x800.jpg\")
<\/figure><\/div>\n\n\nAbout the Ingredients<\/h2>\n\n\n\n
Every ingredient in this recipe has a job to do. It helps to know their importance before deciding on any alterations to suit what is available to you:<\/p>\n\n\n\n
St. Louis Ribs<\/h3>\n\n\n\n
St Louis-style ribs are trimmed spare ribs. They have a straight, flat shape that makes them easier to cook and brown evenly. This feature makes them ideal for grilling and smoking. They are fattier and thus very flavorsome too.<\/p>\n\n\n\n
If you have baby back ribs, don’t fret. They are smaller and thus require a shorter cooking time than St Louis-style ribs. That said, they are leaner so I suggest letting it sit in a meat rub overnight to give them extra flavor.<\/p>\n\n\n
\n![\"St.](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/St.-Louis-Ribs-on-a-Wooden-Board-with-Herbs-and-Spices-1200x800.jpg\")
<\/figure><\/div>\n\n\nBrown Sugar<\/h3>\n\n\n\n
This chemical powerhouse is one that we cannot ignore and it features in all hot and fast rib recipes. It is not only responsible for sweetening the ribs but also for the gorgeous mahogany outer shell thanks to the browning reaction, also known as the Maillard process.<\/p>\n\n\n\n
You can also use white sugar or maple syrup instead of brown sugar.<\/p>\n\n\n
\n![\"Brown](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Brown-Sugar-Heap-on-Metal-Spoon-1200x800.jpg\")
<\/figure><\/div>\n\n\nUnsalted Butter<\/h3>\n\n\n\n
Unsalted butter keeps the ribs moist and juicy so that it does not dry out as it cooks. Salted butter is an excellent alternative. If you opt for salted butter, reduce the amount of kosher salt you put in the meat rub.<\/p>\n\n\n
\n![\"Bar](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Bar-of-Butter-Placed-on-the-Wooden-Board-1200x800.jpg\")
<\/figure><\/div>\n\n\nApple Juice<\/h3>\n\n\n\n
Apple and apple juice pair wonderfully with pork dishes. In this case, the apple juice adds to the moisture content, keeping our ribs from drying out and adding subtle apple notes to the delicious bark.<\/p>\n\n\n\n
Alternatives for apple juice include apple cider vinegar, white wine, light beer, cranberry juice, and pineapple juice.<\/p>\n\n\n
\n![\"A](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/A-Small-Glass-of-Apple-Juice-with-Some-Apples-1200x800.jpg\")
<\/figure><\/div>\n\n\nBBQ Sauce<\/h3>\n\n\n\n
The BBQ sauce helps to enhance the bark and round out the flavors of all the ingredients that go into preparing this dish. Foolproof alternatives include Teriyaki sauce, chili garlic sauce, Worcestershire sauce, and mustard sauce.<\/p>\n\n\n
\n![\"Spicy](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Spicy-Tomato-BBQ-Sauce-1200x800.jpg\")
<\/figure><\/div>\n\n\nMeat Rub<\/h3>\n\n\n\n
The meat rub simply seasons the meat and contributes largely to the flavor and look of the bark. I strongly recommend that you do not skip the meat rub.<\/p>\n\n\n
\n![\"Meat](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/09\/Meat-Rub-is-Applied-to-the-Back-side-of-the-Ribs-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow to Prep the Smoker?<\/h2>\n\n\n\n
If you are working with a smoker, first decide on the fuel. I recommend ordinary charcoal briquettes coupled with some flavoring wood chips. I use Oklahoma Joe's Cherry Smoking Chips<\/a> because of its subtle fruity notes that pair divinely with pork ribs.<\/p>\n\n\n\n
Measure these ingredients into a small bowl and give it a good mix till well blended.<\/p>\n\n\n\n
Ribs<\/h4>\n\n\n\n\n- 1 rack of St Louis-style ribs<\/li>\n\n\n\n
- 2 tbsp hot and sweet meat rub<\/li>\n\n\n\n
- 1 cup apple juice<\/li>\n\n\n\n
- 1\/4 cup brown sugar<\/li>\n\n\n\n
- 2 tbsp unsalted butter<\/li>\n\n\n\n
- 1 cup BBQ sauce<\/li>\n\n\n\n
- 2 tbsp yellow mustard<\/li>\n<\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nPrepare the Ribs<\/h3>\n\n\n\n
First things first, prepare the ribs. They are the star of the show after all.<\/p>\n\n\n\n
Take your St Louis-style ribs out of the fridge and set them on the work surface for around 30 minutes. Room-temperature meat will cook more evenly compared to chilled and frozen meat.<\/p>\n\n\n\n
Once at room temperature, trim down any excess fat and remove the membrane on the underside of the ribs. It is also referred to as silver skin because of its signature transparent color.<\/p>\n\n\n\n
Use a kitchen paper towel to pat your ribs dry. Coat with a layer of yellow mustard.<\/p>\n\n\n\n
Grab your dry spice mix and season your ribs liberally. Strive to coat the ribs equally. This way, you get a gorgeous uniform bark.<\/p>\n\n\n\n
Your St Louis ribs are now ready to hit the grill gates.<\/p>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Prepare your cooking gear by preheating it to 300 degrees.<\/li>\n\n\n\n
- With your smoker or grill at the desired temperature, slap your seasoned ribs on the grill grates.<\/li>\n\n\n\n
- Insert your meat probe into the thickest part of the rib rack, making sure to avoid the rib bones. Bones usually get hotter than the surrounding meat and thus can give false readings.<\/li>\n\n\n\n
- Close and grill uninterrupted for 2.5 hours.<\/li>\n\n\n\n
- When time is up, lay 2 sheets of aluminum foil on your flat working surface. Place your hot ribs meat side down and bone side up.<\/li>\n\n\n\n
- Neatly fold up the corners of the foil to form a wall around the rack.<\/li>\n\n\n\n
- Top this off with a layer of brown sugar, unsalted butter, and apple juice. Wrap tightly and crimp up the edges for a better seal.<\/li>\n\n\n\n
- Grill for 1 more hour to braise the rack into tender ribs.<\/li>\n\n\n\n
- Remove the ribs from the heat and brush them with your favorite BBQ sauce. I use Traeger Grills Heat & Sweet BBQ Sauce<\/a>. I find it strikes the perfect balance between sweet and fiery.<\/li>\n\n\n\n
- Caramelize this sauce onto your ribs by grilling them for another 15 minutes until done. This makes for a scrumptious bark that is to die for.<\/li>\n\n\n\n
- Food safety recommends<\/a> a done temp of 145 degrees. But, at this point, the meat will still be rubbery and chewy. This is why, experts recommend a done temp of 203 degrees for tender, toothsome ribs.<\/li>\n<\/ol>\n\n\n\n
What About Hot and Fast Smoked Baby Back Ribs?<\/h2>\n\n\n\n
Baby back ribs are comparatively smaller than St Louis ribs. That means they will cook in a shorter time. That said, they are leaner than St Louis pork ribs and can easily dry out. To counter this, we will spritz them at regular intervals throughout the cook. Let’s start:<\/p>\n\n\n\n
\n- Prep the baby back ribs by letting them sit at room temp for 30 minutes.<\/li>\n\n\n\n
- Preheat your grill or smoker to 300 degrees.<\/li>\n\n\n\n
- Meanwhile, trim the excess fat off the baby back ribs and coat them with yellow mustard followed by the meat rub. Let it sit for a while.<\/li>\n\n\n\n
- When the grill is ready, place the baby’s back ribs on the grill grates. Insert your meat probe into the meat making sure you steer clear of the rib bones.<\/li>\n\n\n\n
- Close the lid and let baby backs cook.<\/li>\n\n\n\n
- Spritz the rack every half hour with apple juice.<\/li>\n\n\n\n
- Once the internal temp gets to 203 degrees, your fast-smoked baby back ribs are done. This should take around 2.5 hours.<\/li>\n<\/ol>\n\n\n\n
<\/figure><\/div>\n\n\nAbout the Ingredients<\/h2>\n\n\n\n
Every ingredient in this recipe has a job to do. It helps to know their importance before deciding on any alterations to suit what is available to you:<\/p>\n\n\n\n
St. Louis Ribs<\/h3>\n\n\n\n
St Louis-style ribs are trimmed spare ribs. They have a straight, flat shape that makes them easier to cook and brown evenly. This feature makes them ideal for grilling and smoking. They are fattier and thus very flavorsome too.<\/p>\n\n\n\n
If you have baby back ribs, don’t fret. They are smaller and thus require a shorter cooking time than St Louis-style ribs. That said, they are leaner so I suggest letting it sit in a meat rub overnight to give them extra flavor.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBrown Sugar<\/h3>\n\n\n\n
This chemical powerhouse is one that we cannot ignore and it features in all hot and fast rib recipes. It is not only responsible for sweetening the ribs but also for the gorgeous mahogany outer shell thanks to the browning reaction, also known as the Maillard process.<\/p>\n\n\n\n
You can also use white sugar or maple syrup instead of brown sugar.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nUnsalted Butter<\/h3>\n\n\n\n
Unsalted butter keeps the ribs moist and juicy so that it does not dry out as it cooks. Salted butter is an excellent alternative. If you opt for salted butter, reduce the amount of kosher salt you put in the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nApple Juice<\/h3>\n\n\n\n
Apple and apple juice pair wonderfully with pork dishes. In this case, the apple juice adds to the moisture content, keeping our ribs from drying out and adding subtle apple notes to the delicious bark.<\/p>\n\n\n\n
Alternatives for apple juice include apple cider vinegar, white wine, light beer, cranberry juice, and pineapple juice.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBBQ Sauce<\/h3>\n\n\n\n
The BBQ sauce helps to enhance the bark and round out the flavors of all the ingredients that go into preparing this dish. Foolproof alternatives include Teriyaki sauce, chili garlic sauce, Worcestershire sauce, and mustard sauce.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nMeat Rub<\/h3>\n\n\n\n
The meat rub simply seasons the meat and contributes largely to the flavor and look of the bark. I strongly recommend that you do not skip the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nHow to Prep the Smoker?<\/h2>\n\n\n\n
If you are working with a smoker, first decide on the fuel. I recommend ordinary charcoal briquettes coupled with some flavoring wood chips. I use Oklahoma Joe's Cherry Smoking Chips<\/a> because of its subtle fruity notes that pair divinely with pork ribs.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\nPrepare the Ribs<\/h3>\n\n\n\n
First things first, prepare the ribs. They are the star of the show after all.<\/p>\n\n\n\n
Take your St Louis-style ribs out of the fridge and set them on the work surface for around 30 minutes. Room-temperature meat will cook more evenly compared to chilled and frozen meat.<\/p>\n\n\n\n
Once at room temperature, trim down any excess fat and remove the membrane on the underside of the ribs. It is also referred to as silver skin because of its signature transparent color.<\/p>\n\n\n\n
Use a kitchen paper towel to pat your ribs dry. Coat with a layer of yellow mustard.<\/p>\n\n\n\n
Grab your dry spice mix and season your ribs liberally. Strive to coat the ribs equally. This way, you get a gorgeous uniform bark.<\/p>\n\n\n\n
Your St Louis ribs are now ready to hit the grill gates.<\/p>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Prepare your cooking gear by preheating it to 300 degrees.<\/li>\n\n\n\n
- With your smoker or grill at the desired temperature, slap your seasoned ribs on the grill grates.<\/li>\n\n\n\n
- Insert your meat probe into the thickest part of the rib rack, making sure to avoid the rib bones. Bones usually get hotter than the surrounding meat and thus can give false readings.<\/li>\n\n\n\n
- Close and grill uninterrupted for 2.5 hours.<\/li>\n\n\n\n
- When time is up, lay 2 sheets of aluminum foil on your flat working surface. Place your hot ribs meat side down and bone side up.<\/li>\n\n\n\n
- Neatly fold up the corners of the foil to form a wall around the rack.<\/li>\n\n\n\n
- Top this off with a layer of brown sugar, unsalted butter, and apple juice. Wrap tightly and crimp up the edges for a better seal.<\/li>\n\n\n\n
- Grill for 1 more hour to braise the rack into tender ribs.<\/li>\n\n\n\n
- Remove the ribs from the heat and brush them with your favorite BBQ sauce. I use Traeger Grills Heat & Sweet BBQ Sauce<\/a>. I find it strikes the perfect balance between sweet and fiery.<\/li>\n\n\n\n
- Caramelize this sauce onto your ribs by grilling them for another 15 minutes until done. This makes for a scrumptious bark that is to die for.<\/li>\n\n\n\n
- Food safety recommends<\/a> a done temp of 145 degrees. But, at this point, the meat will still be rubbery and chewy. This is why, experts recommend a done temp of 203 degrees for tender, toothsome ribs.<\/li>\n<\/ol>\n\n\n\n
What About Hot and Fast Smoked Baby Back Ribs?<\/h2>\n\n\n\n
Baby back ribs are comparatively smaller than St Louis ribs. That means they will cook in a shorter time. That said, they are leaner than St Louis pork ribs and can easily dry out. To counter this, we will spritz them at regular intervals throughout the cook. Let’s start:<\/p>\n\n\n\n
\n- Prep the baby back ribs by letting them sit at room temp for 30 minutes.<\/li>\n\n\n\n
- Preheat your grill or smoker to 300 degrees.<\/li>\n\n\n\n
- Meanwhile, trim the excess fat off the baby back ribs and coat them with yellow mustard followed by the meat rub. Let it sit for a while.<\/li>\n\n\n\n
- When the grill is ready, place the baby’s back ribs on the grill grates. Insert your meat probe into the meat making sure you steer clear of the rib bones.<\/li>\n\n\n\n
- Close the lid and let baby backs cook.<\/li>\n\n\n\n
- Spritz the rack every half hour with apple juice.<\/li>\n\n\n\n
- Once the internal temp gets to 203 degrees, your fast-smoked baby back ribs are done. This should take around 2.5 hours.<\/li>\n<\/ol>\n\n\n\n
<\/figure><\/div>\n\n\nAbout the Ingredients<\/h2>\n\n\n\n
Every ingredient in this recipe has a job to do. It helps to know their importance before deciding on any alterations to suit what is available to you:<\/p>\n\n\n\n
St. Louis Ribs<\/h3>\n\n\n\n
St Louis-style ribs are trimmed spare ribs. They have a straight, flat shape that makes them easier to cook and brown evenly. This feature makes them ideal for grilling and smoking. They are fattier and thus very flavorsome too.<\/p>\n\n\n\n
If you have baby back ribs, don’t fret. They are smaller and thus require a shorter cooking time than St Louis-style ribs. That said, they are leaner so I suggest letting it sit in a meat rub overnight to give them extra flavor.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBrown Sugar<\/h3>\n\n\n\n
This chemical powerhouse is one that we cannot ignore and it features in all hot and fast rib recipes. It is not only responsible for sweetening the ribs but also for the gorgeous mahogany outer shell thanks to the browning reaction, also known as the Maillard process.<\/p>\n\n\n\n
You can also use white sugar or maple syrup instead of brown sugar.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nUnsalted Butter<\/h3>\n\n\n\n
Unsalted butter keeps the ribs moist and juicy so that it does not dry out as it cooks. Salted butter is an excellent alternative. If you opt for salted butter, reduce the amount of kosher salt you put in the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nApple Juice<\/h3>\n\n\n\n
Apple and apple juice pair wonderfully with pork dishes. In this case, the apple juice adds to the moisture content, keeping our ribs from drying out and adding subtle apple notes to the delicious bark.<\/p>\n\n\n\n
Alternatives for apple juice include apple cider vinegar, white wine, light beer, cranberry juice, and pineapple juice.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBBQ Sauce<\/h3>\n\n\n\n
The BBQ sauce helps to enhance the bark and round out the flavors of all the ingredients that go into preparing this dish. Foolproof alternatives include Teriyaki sauce, chili garlic sauce, Worcestershire sauce, and mustard sauce.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nMeat Rub<\/h3>\n\n\n\n
The meat rub simply seasons the meat and contributes largely to the flavor and look of the bark. I strongly recommend that you do not skip the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nHow to Prep the Smoker?<\/h2>\n\n\n\n
If you are working with a smoker, first decide on the fuel. I recommend ordinary charcoal briquettes coupled with some flavoring wood chips. I use Oklahoma Joe's Cherry Smoking Chips<\/a> because of its subtle fruity notes that pair divinely with pork ribs.<\/p>\n\n\n\n
What About Hot and Fast Smoked Baby Back Ribs?<\/h2>\n\n\n\n
Baby back ribs are comparatively smaller than St Louis ribs. That means they will cook in a shorter time. That said, they are leaner than St Louis pork ribs and can easily dry out. To counter this, we will spritz them at regular intervals throughout the cook. Let’s start:<\/p>\n\n\n\n
- \n
- Prep the baby back ribs by letting them sit at room temp for 30 minutes.<\/li>\n\n\n\n
- Preheat your grill or smoker to 300 degrees.<\/li>\n\n\n\n
- Meanwhile, trim the excess fat off the baby back ribs and coat them with yellow mustard followed by the meat rub. Let it sit for a while.<\/li>\n\n\n\n
- When the grill is ready, place the baby’s back ribs on the grill grates. Insert your meat probe into the meat making sure you steer clear of the rib bones.<\/li>\n\n\n\n
- Close the lid and let baby backs cook.<\/li>\n\n\n\n
- Spritz the rack every half hour with apple juice.<\/li>\n\n\n\n
- Once the internal temp gets to 203 degrees, your fast-smoked baby back ribs are done. This should take around 2.5 hours.<\/li>\n<\/ol>\n\n\n\n<\/figure><\/div>\n\n\n
About the Ingredients<\/h2>\n\n\n\n
Every ingredient in this recipe has a job to do. It helps to know their importance before deciding on any alterations to suit what is available to you:<\/p>\n\n\n\n
St. Louis Ribs<\/h3>\n\n\n\n
St Louis-style ribs are trimmed spare ribs. They have a straight, flat shape that makes them easier to cook and brown evenly. This feature makes them ideal for grilling and smoking. They are fattier and thus very flavorsome too.<\/p>\n\n\n\n
If you have baby back ribs, don’t fret. They are smaller and thus require a shorter cooking time than St Louis-style ribs. That said, they are leaner so I suggest letting it sit in a meat rub overnight to give them extra flavor.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBrown Sugar<\/h3>\n\n\n\n
This chemical powerhouse is one that we cannot ignore and it features in all hot and fast rib recipes. It is not only responsible for sweetening the ribs but also for the gorgeous mahogany outer shell thanks to the browning reaction, also known as the Maillard process.<\/p>\n\n\n\n
You can also use white sugar or maple syrup instead of brown sugar.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nUnsalted Butter<\/h3>\n\n\n\n
Unsalted butter keeps the ribs moist and juicy so that it does not dry out as it cooks. Salted butter is an excellent alternative. If you opt for salted butter, reduce the amount of kosher salt you put in the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nApple Juice<\/h3>\n\n\n\n
Apple and apple juice pair wonderfully with pork dishes. In this case, the apple juice adds to the moisture content, keeping our ribs from drying out and adding subtle apple notes to the delicious bark.<\/p>\n\n\n\n
Alternatives for apple juice include apple cider vinegar, white wine, light beer, cranberry juice, and pineapple juice.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nBBQ Sauce<\/h3>\n\n\n\n
The BBQ sauce helps to enhance the bark and round out the flavors of all the ingredients that go into preparing this dish. Foolproof alternatives include Teriyaki sauce, chili garlic sauce, Worcestershire sauce, and mustard sauce.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nMeat Rub<\/h3>\n\n\n\n
The meat rub simply seasons the meat and contributes largely to the flavor and look of the bark. I strongly recommend that you do not skip the meat rub.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nHow to Prep the Smoker?<\/h2>\n\n\n\n
If you are working with a smoker, first decide on the fuel. I recommend ordinary charcoal briquettes coupled with some flavoring wood chips. I use Oklahoma Joe's Cherry Smoking Chips<\/a> because of its subtle fruity notes that pair divinely with pork ribs.<\/p>\n\n\n\n
![\"Oklahoma](\"https:\/\/m.media-amazon.com\/images\/I\/51RQY8MrQWL._SL160_.jpg\")
\n <\/a>\n