Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)


    1 part brown sugar
  • Yellow Mustard
  • Apple juice and a spray bottle.


    1. Wash ribs and remove membrane.
    2. Rub ribs with a thin coat of mustard so the rub will stick.
    3. Coat ribs with the rub mixture:
      1. Per the “proper salting techniques” in the Food Trivia post, you need 3 Tablespoons of rub per 3 lb slab of ribs.
      2. I put one Tablespoon on the bone side and two Tablespoons on the meat side.
    4. If you have time, refrigerate the ribs for 4 hours before cooking.
    5. Lay the ribs, bone side down in a baking pan or place them on a rib rack.
    6. Smoke at 275 degrees for 2 to 3 hours or until meat pulls away from the ends if the bones about 1/4 inch.
      1. You will get more smoke on the ribs if you keep them wet on the outside.
      2. Spitz the ribs with apple juice every 30 minutes or so during the first 3 hours.
    7. Pour some apple juice in the bottom of a baking pan (about 1/4″ deep).
    8. Place the ribs bone side down and cover the pan with foil.
    9. Cook the ribs for 2 more hours.
    10. Turn off the heat, remove foil and place the ribs back in the oven for 1 hour to cool slowly and firm up the exterior.

NOTE:  The last two steps can be done in the oven inside your house.  

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