Costco generally has the best prices on St Louis cut pork ribs. They will need to be trimmed a bit and the membrane removed from the back (inside) of the ribs.
This is more about the method than the recipe.
I use Pappy’s Choice Seasoning for most all of my pork. You can get it here. I prefer the blue label with 50% less salt.
Remove the meat from the packaging. Cut excess fat off the surface (outside) of the meat.
Flip the meat over and remove the membrane from the back. This is personal choice, however, for me it makes the meat less chewy and allows the smoke and seasoning to penetrate the meat. This is a short video that shows a good method that I use to remove the silver skin.
Once the silver skin membrane is removed, rinse the meat in cool water and dry with paper towels.
I coat the meat with a thin coat of yellow mustard, only to act as a binder for the rub. Sprinkle the rub liberally on the ribs, both sides and ends.
Fire up your smoker. I use about 225 degrees. Place the ribs curved side down on the grate and let smoke/cook for 3 hours or so. You should start to see the meat pulling back from the ends of the bones.
At this point, remove the racks from the smoker. Lay out two sheets of heavy duty aluminum foil. Enough to cover the rack. You will repeat this for each rack.
In the foil, put some honey, brown sugar and butter. For the Costco ribs I use about 1/3 cup of brown sugar, a few squirts of honey, and a 1/2 stick of butter cut up and spread the length of the foil (except the very ends.
Lay the rack meat side down in the mixture and then fold the foil around the rack, completely sealing them. Repeat for all racks.
Return the meat back to the smoke for about 2 hours.
After 2 hours, remove the racks, take them out of the foil and return to the smoker for about another hour or so. This hardens the glaze on the meat. The meat of the racks should be pulling back from the ends of the bones about 1/2 inch or so.
Cut and serve!