Pork Ribs
Thomas J. Story
St. Louis ribs come from the belly of the pig and are fattier and more marbled than the more popular baby-back style. While they may not be as meaty as baby backs, their fat picks up more flavor from spices and seasoning and makes them more tender.
This recipe, and others like it, can be found in the article Your Barbecue Just Got Better: 7 Recipes for an Epic Summer Feast.
How to Make It
1
Remove the ribs from packaging, and pat dry with a clean towel. Dust the ribs with the Barbecue Spice Mix until they are completely covered.
2
Fire up your smoker or pellet grill. Bring the temp to 225°F. Place the ribs in the smoker and smoke/cook, about 4-6 hours or until the tips of bones on the racks are exposed by about ¼ inch. The bones should be able to be pulled out of the rack easily.
3
Remove from smoker and rest for 10 minutes before cutting. Serve while hot.
Ingredients
2 racks St. Louis style pork ribs, about 2.5 lbs. each
Oak, hickory or applewood hardwood or pellets, depending on what type of smoker you’re using
Directions
1
Remove the ribs from packaging, and pat dry with a clean towel. Dust the ribs with the Barbecue Spice Mix until they are completely covered.
2
Fire up your smoker or pellet grill. Bring the temp to 225°F. Place the ribs in the smoker and smoke/cook, about 4-6 hours or until the tips of bones on the racks are exposed by about ¼ inch. The bones should be able to be pulled out of the rack easily.
3
Remove from smoker and rest for 10 minutes before cutting. Serve while hot.
