Smoky St. Louis Ribs

1. Prepare the Smoker

Heat your smoker to 225°F to ensure a low and slow cooking process for tender ribs infused with smoky goodness.

2. Grind Spices and Prepare Rub

Grind the whole spices—peppercorns, coriander seeds, and cumin seeds—in a spice grinder until they form a fine powder, then mix with paprika, onion powder, garlic powder, nutmeg, and cayenne pepper to create a flavorful rub.

3. Season and Marinate Ribs

Remove the membrane from the ribs, season with kosher salt, coat with spicy brown mustard, and then apply the spice mixture evenly. Let the seasoned ribs sit at room temperature for 30 minutes.

4. Smoke the Ribs

Place the ribs into the preheated smoker, and let them cook for 4 to 5 hours, until the internal temperature reaches 185° to 190°F and the meat displays the desired tenderness.

5. Rest and Serve

After smoking, rest the ribs for at least 15 minutes, tented loosely with foil, to allow the juices to redistribute. Slice and serve the ribs.