Monday's Menu: St. Louis Ribs

On this week's Monday's Menu, we got tips from the pros on how to add some spice to a backyard barbecue.

Watch: More "Good Day" Food Segments

That's right, we learned about rubs for great ribs.

"Good Day's" food guru, Anthony Gargano, joined Kevin Roberts from Bethany Blues. His folks had ribs smoking all night outside Studio 29 and shared the following recipe:

Bethany Blues' Signature 'St. Louis Ribs'

Servings: (1)

Items needed:

1 Slab of pork spare ribs. Rib should be 2.5lb and down
4oz. of Bethany Blues "Meet me in St louis Rib Rub"
Clean towel
Pearing knife
Smoker, or, a Grill with soaked hickory chips

Preparation:

Clean rib by first trimming off any excess fat and square off the tail end to avoid burning the product during smoking process. Remove membrane on the back of the rib starting at the tail end using your pearing knife. Gently slide knife edge in between two layers of membrane and using your towel pull the white layer back. This allows the ribs to fall apart separately. If this is to difficult you can score the backside y using a sharp fork to break the membrane apart. When this is finished flip the rib over and rub the Meet me in St. Louis rub evenly across the rib. If using a conventional smoker place rib on rack and smoke with hickory wood at 200 degrees for 4-6 hours depending on your smoker. If cooking on the grill use your soaked chips by placing them in a smoking box, that you can purchase separately, and cook the ribs at your desired temperature until you can fold them in half in the rib splits without cutting into it.
Remove top with BBQ sauce if you like and enjoy!!!