# Bourbon-Lacquered St. Louis Spare Ribs
*Spiced Pecan Rub and a Sticky, Smoked Maple Finish*

## Headnote
The first time I pulled a rack of St. Louis ribs off the pit without a hint of "fall-off-the-bone" mush, I finally understood what real barbecue was supposed to be. You want a clean bite—the kind where your teeth leave a perfect crescent in the meat, but the rest stays firmly attached to the bone. That resistance is the hallmark of a master cook, and it starts with the trim. By using the St. Louis cut, we’ve already removed the chewy cartilage of the rib tips, leaving you with a uniform, rectangular rack that cooks evenly and looks like a centerpiece.

The secret here isn’t just the pork; it’s the transition from dry to wet. We start with a heavy crust of toasted pecan and dark chili to build a "bark," then move into a bourbon-maple lacquer during the final hour. This creates a tacky, glass-like finish that Shatters slightly when you bite into it. 

One critical tip: do not skip the removal of the silver skin (the membrane) on the back of the ribs. If you leave it on, your rub will never hit the meat, and the ribs will curl into a horseshoe shape as they cook. Use a paper towel to get a firm grip on the corner of the membrane and pull it off in one steady motion.

**Prep time:** 30 min
**Cook time:** 5–6 hours
**Total time:** 6.5 hours 
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
**For the Ribs:**
- 2 racks St. Louis-style spare ribs (approx. 3 lbs each)
- 1/4 cup yellow mustard (as a binder)

**For the Pecan Spice Rub:**
- 1/2 cup finely ground toasted pecans
- 1/4 cup dark brown sugar, packed
- 2 tbsp coarse kosher salt
- 1 tbsp smoked paprika
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper

**For the Bourbon Lacquer:**
- 1/2 cup high-proof bourbon
- 1/2 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard

## Method
1. Remove the silver skin membrane from the bone side of the ribs by prying it up with a dull knife and pulling it away with a paper towel.
2. Pat the ribs completely dry with paper towels to ensure the mustard binder adheres properly.
3. Coat both sides of the ribs with a thin, even layer of yellow mustard until no dry spots remain.
4. Whisk the pecan rub ingredients in a small bowl until the brown sugar clumps are fully broken down. 
5. Shake the rub over the ribs from about 12 inches above to ensure an even coating, pressing lightly with your palms so the spices stick.
6. Let the ribs rest at room temperature for 30 minutes until the rub looks "wet" and has bonded with the mustard.
7. Prepare your smoker or grill for indirect cooking at a steady 225°F (107°C) using hickory or oak wood.
8. Place the ribs bone-side down on the grate and smoke until the meat has pulled back from the ends of the bones by about half an inch, usually 3–4 hours.
9. Whisk the bourbon, maple syrup, cider vinegar, Worcestershire, and Dijon in a small saucepan over medium heat.
10. Simmer the lacquer for 8–10 minutes until it reduces by one-third and coats the back of a spoon.
11. Brush a generous layer of the lacquer onto the meat side of the ribs and continue cooking.
12. Repeat the glazing process every 20 minutes for the final hour until the ribs pass the "bend test"—when lifted from the center with tongs, the rack should crack slightly but not break.
13. Remove the ribs from the heat and let them rest on a cutting board for 15 minutes to allow the juices to redistribute.
14. Slice between the bones using a long, sharp knife and serve immediately while the lacquer is tacky.

## Variations
**Caffeine Kick:** Replace the ground pecans in the rub with 2 tablespoons of finely ground espresso beans for a deeper, earthier bark that cuts through the fat of the pork.
**Honey-Habanero Glaze:** For those who crave heat, swap the maple syrup for honey and whisk in 1 teaspoon of habanero mash or finely minced pepper into the lacquer.
**Oven-to-Grill Method:** If you don't have a smoker, wrap the rubbed ribs tightly in foil and bake at 275°F (135°C) for 3 hours, then finish on a hot grill while applying the lacquer for the final 30 minutes.

## Storage & Reheating
Store leftover ribs in an airtight container or wrapped tightly in heavy-duty foil in the refrigerator for up to 4 days. To reheat, wrap the ribs in foil with a splash of apple juice or bourbon and heat in a 300°F (150°C) oven until the meat is warmed through and the fat begins to sizzle again. Avoid the microwave, which turns the pork rubbery.

## Pairing Suggestion
Pair these with a neat pour of the same bourbon used in the lacquer to bridge the smoky sweetness of the ribs with the charred oak of the spirit.