Ingredients
- 3-4 pounds St. Louis style ribs silver skin removed *see notes
- 20 ounce bottle BBQ sauce your favorite
For the dry rub:
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp mustard powder
Method
- Prep the Ribs: Cut the rack into halves or thirds to ensure they fit around the sides of the crock pot.
- Pat the ribs dry on both sides with paper towels.
- In a small bowl, mix the dry rub seasonings together, evenly press them onto both sides of the ribs.
- Brush half of the BBQ sauce evenly over both sides, reserving the rest for later.
- Arrange the ribs in the crock pot, standing them along the sides and bottom, bone-side facing the pot. Avoid stacking them directly on top of each other.
- Cook on low for 6-7 hours or high for 4 hours, until the meat is tender.
- Optional, Broil for Caramelization: Preheat the oven broiler.
- Carefully transfer the ribs to a foil-lined baking sheet. Brush additional BBQ sauce from the bottle or the crock pot sauce over the tops.
- Broil for 3-5 minutes, keeping a close eye to prevent burning, until the sauce caramelizes beautifully.
- Slice the ribs and serve with extra BBQ sauce on the side for dipping. Serve and Enjoy
Nutrition
Notes
How to remove the silver skin (membrane)
-
Locate the Silver Skin
- Flip the rack over so the bone side is facing up.
- Look for a thin, white, slightly shiny membrane covering the bones.
-
Loosen a Corner
- Slide a butter knife (or the handle of a spoon) under the membrane at one end of the rack, near a bone.
- Wiggle the knife gently to separate the membrane from the meat.
-
Grip and Peel
- Once you have a small flap lifted, grab it with a paper towel for better grip.
- Slowly and firmly pull the membrane away from the ribs in one motion. It should peel off in a large sheet.