St. Louis Cut Ribs

Today, we're making my favorite St. Louis cut ribs. I prefer St. Louis cut because they are meatier than baby back, and cook more evenly than spare ribs. This recipe will not produce fall off the bone type ribs as that is not what I prefer. I prefer to have a tenderness that allows you to bite the meat and have it come cleanly off the bone. I hope you enjoy.

Ingredients:

Rack of St. Louis Cut Ribs

Favorite Rib Rub ( I use Salt, Pepper, Garlic powder, and Pit Boss Sweet Rib Rub)

Aluminum Foil

Favorite BBQ Sauce

1/4 Cup Brown Sugar

1. Remove the membrane from the backside of the ribs using a paper towel to grip. (There are many videos on youtube of how to accomplish this easily). Season the ribs with your favorite rub 2 hours before the cook and leave in the fridge. I used a base layer of SPG and then Pit Boss Sweet Rib Rub on top.

2. Heat up the smoker to 250-275 degrees and put the ribs on meat side up.

3. Spritz ribs every 30 minutes with a 50-50 mixture of apple cider vinegar and water.

4. After two hours you should have a nice mahogany color and some of the larger bones should start to poke through. Now it's time to wrap.

(This is how mine looked when they were wrapped.)

5. To wrap I put down two layers of HD aluminum foil. On the aluminum foil, put a layer of your favorite BBQ sauce and a 1/4 cup of brown sugar sprinkled across it. Lay the ribs meat side down on the bed of sauce and sugar. Wrap tightly and put back on the smoker for 1 hour.

6. After one hour check for doneness. You should be able to see most of the bones sticking through, and the ribs should have a good bend. It's time to set the sauce.

7. To set the sauce I use a technique I learned from Malcom Reed at How To BBQ Right. Make a tray out of aluminum foil and lay the ribs on the tray. Brush a thin layer of BBQ sauce on the ribs and return them to the smoker for 10-15 minutes.

8. When the sauce is set, take them off the smoker, slice, and serve with your favorite sides.

This is the method I use to make delicious bite off the bone ribs. I hope you try this method and enjoy it every bit as much as I did. Keep Smokin'

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