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"St. Louis, Mo. Super Smokers Sweet and

Source of Recipe

Recipe from BBQ USA by Steven Raichlen
Ingredients:
4 racks baby back pork ribs (6 to 8 pounds total)
2 cups firmly packed brown sugar
1 cup coarse salt (kosher or sea)
1/4 cup freshly ground black pepper
Dr. Pepper barbecue sauce, for serving

You'll also need:
2 cups wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained; rib rack


Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.

Place the ribs on baking sheets.

Place the brown sugar, salt, and pepper in a bowl and stir to mix well. (Actually your fingers work better for mixing a rub than a spoon or whisk does.) Sprinkle this rub all over the ribs on both sides, patting it onto the meat with your fingertips. Cover the ribs with plastic wrap and let cure in the refrigerator for 4 hours.

Set up the grill for indirect grilling and preheat to medium.

If using a gas grill, place all of the wood chips or chunks in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, using a rubber spatula, scrape the excess rub off the ribs. Place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours.

When the ribs are done, they'll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks, cut the racks into pieces, or carve them into individual ribs. Serve them with the St. Louis-style barbecue sauce.

"Dr Pepper Barbecue Sauce"
1 large juicy lemon
1 clove garlic, peeled and lightly crushed with the side of a cleaver
1 thin (1/4-inch) slice onion
1 cup Dr Pepper
3/4 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons A.1. steak sauce
1 tablespoon of your favorite hot sauce, or more to taste
1 tablespoon cider vinegar,or more to taste
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
Coarse salt (kosher or sea)



Cut the lemon in half cross wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice the remaining lemon: You should have 2 to 3 tablespoons juice.

Place the lemon slice, 2 table spoons of the lemon juice, and the garlic, onion slice, Dr Pepper, ketchup, Worcestershire sauce, steak sauce, hot sauce, vinegar, liquid smoke, and pepper in a heavy nonreactive saucepan and gradually bring to a boil over medium heat.

Reduce the heat slightly to maintain a gentle simmer. Let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste for seasoning, adding more lemon juice, hot sauce, and/or vinegar as necessary and seasoning with salt to taste, if desired.

Strain the sauce into a bowl (or clean glass jars) and let cool to room temperature, then refrigerate, covered, until serving. The sauce will keep for several months in the refrigerator.

Bring to room temperature before serving.