Southern Barbecue Ribs
Southern barbecue ribs are cooked slowly over apple wood smoke at a steady 250°F, which gives the pork a mild, slightly sweet smoke flavor. Five to six hours of regular basting with Kansas City sauce builds a lacquered crust, and a final turn over a hot grill browns it further. St. Louis cut slabs are trimmed flat, so they cook evenly and are easy to carve into neat ribs.
Instructions
Coat both slabs of ribs evenly with the barbecue rub. Refrigerate them for at least 1 hour so the seasoning can settle into the meat.
Heat a smoker or a charcoal grill set up for indirect heat to 250°F. Put the apple wood chunks in the firebox of the smoker, or in the coal area of the grill.
Lay the ribs in the smoker's cooking chamber, or on the grate of the charcoal grill away from the coals. Cover and cook for 5 to 6 hours, basting often with the barbecue sauce.
Brush sauce generously over the top and bottom of the ribs. Move them to a medium-high grill and keep brushing with sauce until the surface is well browned, then flip them and repeat once more on the other side.
Pour the remaining sauce into a squirt bottle. Take the ribs off the grill and let them rest for 10 minutes.
Serve the ribs with the squirt bottle of sauce on the side for adding more at the table.
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