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The Super Smokers burst upon the St. Louis barbecue scene in 1995. This band of friends turned competition barbecue team showed an unwavering devotion to great barbecue from their first regional win to their Grand Championship in the whole hog category at Memphis in May 2000. Although the team has disbanded, this ribs recipe lives on. The ribs here, modeled on the Super Smokers recipe, demonstrate how a few simple ingredients and a little patience will give you barbecue that’s out of this world.

Method: Indirect grilling
Advance preparation: 4 hours for curing the ribs

Ingredients:
4 racks baby back pork ribs (6 to 8 pounds total)
2 cups firmly packed brown sugar
1/2 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 3 hours

Set up the grill for indirect grilling (see page 23 for gas or page 22 for charcoal) 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 damp paper towels, wipe 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.

Yield: Serves 4 really hungry people or 8 folks with average appetites.