Barbecue St. Louis Ribs

Recipe courtesy of “Family Table by Robert Irvine” on behalf of the Food Marketing Institute Foundation Serves: 12

Barbecue Sauce: 2 cups ketchup 2 cups apple cider vinegar 1 cup Dijon mustard 1 cup brown sugar 2 tablespoons cayenne pepper 2 tablespoons kosher salt 1 tablespoon black pepper

Spice Rub: 1/2 cup kosher salt 1/4 cup ground mustard 1/4 cup paprika 1/4 cup black pepper 1/4 cup cayenne pepper 1/4 cup ground white pepper 1/4 cup seafood seasoning

2 tablespoons ground cumin

4 full racks St. Louis-style ribs

To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thickbottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.

To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.

Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.

Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.

Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.

Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.