Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 12 2016
Smoked St Louis Ribs
1 rack of ribs...St Louis style are meatier
rib rub...from Stittsworths
Apple Wood Chips
Choose a good cut of ribs from Stittsworths. Your butcher can be of great help when choosing them. The fat will most likely be trimmed away. I try to purchase ribs that have not been frozen. If there is fat on the ribs, trim the fat so that you have a very thin layer - 1/8 to 1/4 inch or so.
Trim or pull the membrane off of the ribs. Google is yyour friend here!
Rub the ribs down with a good layer of the BBQ rub. Let the ribs come to room temperature. This will help the rub stick to the ribs. Apply the rub to the ribs the night before you are going to smoke them.
Take the ribs out of the refrigerator about 60 minutes before I fire up the smoker.
Heat the smoker to 225 degrees F. Keep the temp there until the ribs are done.
When will the ribs be done? Good question. I don't know. When barbecuing, cook until the meat is done...not for a set amount of time. When you put the ribs between a set of tongs and pull them off the smoker grate...and the meat stretches and tears a little...they're done!
Apply some sauce...if you want...and place on a hot grill to give the meat a nice char on the outside.
Lick your lips...these will be GREAT ribs!