- 1 slabs of St. Louis style spare ribs
- CedarWood BBQ Rub
- Build fire in the fire box of the smoker about 30 minutes before you want to start cooking.
- Regulate the temperature of the smoker to 325 – 350 prior to placing the ribs on the smoker.
- Place ribs in a throw away pan. Cover the bottom side of the slab of ribs with CedarWood BBQ rub. Pat in, if desired, to make it stick better.
- Turn slab over and put rub on the top side of the slab.
- Place sheet of aluminum foil on the grill. Remove ribs from throw away pan and place ribs on foil, rib side down, with the thicker end of ribs toward the fire box.
- Cook the ribs until they reach a temperature of 180 – 185 degrees. Should be about 1.5 to 2 hours (but time can vary). Usually, the meat is pulling away from the end of the ribs about an inch when they are ready.
- Carefully remove the ribs from the smoker with two tongs and wrap them in aluminum foil and place them in an empty ice chest for at least 30 minutes prior to serving.
- They can stay in the ice chest for a longer time if necessary but usually it is good to serve them no more than 2 hours after removing them from the smoker.
- When ready to serve, using a sharp knife or electric knife, slice between each rib to separate them