St. Louis-Style Smoked Ribs

3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.

1. 1

   Remove membrane from bone side of ribs. Trim excess fat.

2. 2

   Mix dry rub and coat ribs generously on both sides. Let sit overnight in the fridge.

3. 3

   Smoke at 225F for 3 hours with hickory or cherry wood. Spritz with apple cider vinegar every 45 min.

4. 4

   Wrap in foil with butter, honey, and a splash of vinegar. Return to smoker 2 hours.

5. 5

   Unwrap, brush with BBQ sauce. Return to smoker 1 hour unwrapped to set the glaze.

6. 6

   The bend test: grab one end with tongs. The rack should bend 90 degrees without breaking. If it breaks, it's overcooked.