Sloppy St. Louis Style Smoked Spareribs April 11 2013

1 cup brown sugar - (packed)

¼ cup paprika

2 tbl freshly-ground black pepper

3 tbl salt

2 tbl smoked Spanish papparika

1 tbl cumin

1 ½ tbl chili powder

1 ½ tbl garlic powder

1 ½ tbl onion powder

2 tsp ground red (cayenne) pepper - (to 2)

3 slabs of St. Louis Ribs (2.5 pounds each)

Catullo’s BBQ Sauce

 

The night before you plan to barbecue, combine all the seasonings Apply about 1/3 of spice mixture evenly to ribs, reserving remainder. Place ribs in a plastic bag; refrigerate overnight. Before you begin to barbecue, sprinkle the ribs lightly but thoroughly with spice mixture, reserving remainder. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare smoker, bringing the temperature to 200 degrees. Transfer ribs to smoker. Cook about 4 hours, turning and sprinkling ribs with spice mixture after about 2 hours. In the last 45 minutes of cooking, slather ribs once or twice with barbecue sauce. When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.