Ttex_bbq
St. Louis-Style Smoked Ribs
3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.
BBQAmericanPork
221 taste tests1 tweaks
2 tweaks·Latest: Skip the BBQ sauce finish. Double the rub. Add more cayenne and paprika. Smoke 6 hours total without wrapping.
NameLast tweakUpdated
st-louis-ribs
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Memphis Dry Rub Ribs
No sauce. Heavier on the paprika and cayenne in the rub. Memphis style is smoke and spice without glaze.
DinnerAmericanBBQPork
ingredients.json
4 servings
- 2 racksSt. Louis-style pork ribs
- 4 tbspBrown sugar
- 2 tbspSmoked paprika
- 1 tbspBlack pepper
- 2 tbspKosher salt
- 1 tbspGarlic powder
- 60 gUnsalted butter, for wrapping stage
- 3 tbspHoney
- 200 mlBBQ sauce, for finishing
- 2 tbspApple cider vinegar
instructions.md
- 1
Remove membrane from bone side of ribs. Trim excess fat.
- 2
Mix dry rub and coat ribs generously on both sides. Let sit overnight in the fridge.
- 3
Smoke at 225F for 3 hours with hickory or cherry wood. Spritz with apple cider vinegar every 45 min.
- 4
Wrap in foil with butter, honey, and a splash of vinegar. Return to smoker 2 hours.
- 5
Unwrap, brush with BBQ sauce. Return to smoker 1 hour unwrapped to set the glaze.
- 6
The bend test: grab one end with tongs. The rack should bend 90 degrees without breaking. If it breaks, it's overcooked.
⚡macros.jsonper serving · 4 servings
620kcalCalories
45gProtein
18gCarbs
40gFat
1gFiber
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