Smoked St. Louis Pork Ribs
Properly making ribs is part art, part science. The culinary genius from Barbecue At Home can walk you through it. Season the slab using our Bourbon Mustard (recipe link) combined with Dickey's Chili Pork Butt Rub. Smoke the ribs with Dickey's Texas Blend Pellets, spritzing occasionally. Baste with Dickey's Original Barbecue Sauce, and voila: You just received Dickey's Master of the Slab Art and Science degree.
It’s true that no barbecue cookout is compete without St. Louis style ribs. If you’ve ever been to any barbecue event ever, it’s possible you already had a taste of these tasty pork treats. But, if you’re new to the BBQ game, you might be asking yourself “What are St. Louis style ribs?” Let us answer that. In short, they are meatier ribs containing a higher amount of fat which makes them super flavorful. In fact, they’re so tender that they’re fall off the bone. Usually, smoked pork ribs like this requires practice. But, luckily for you, this recipe for Smoked St. Louis Pork Ribs is fool proof!
All you need to make this flavorful porky goodness are four ingredients: St. Louis Pork Rib, bourbon mustard, Dickeys Chili Pork Butt Rub, and Bourbon Spritz. If you’re wondering how to make the bourbon spritz, all you need is apple cider vinegar, Worcestershire, bourbon, and water! The rest of the steps are in the directions! The bourbon spritz is a way true pit masters accomplish a juicy rib while enhancing the bark. When your ribs are done, baste them in Dickey’s Original Barbecue Sauce, and voila: You just received Dickey’s Master of the Slab Art and Science degree. All that’s left to do is pair these with one of our other delicious sides and you’ve just made the perfect rib meal. Before you know it, these will be a fan favorite and you’ll be asked to make these more than just once. So get out your grill and get to smoking!
Start smoker and heat to 275° F prior to rubbing the ribs.
Do not pre-rub ribs too far in advance of cooking, the salt, sugar and vinegar will quickly begin to cure the meat and change the texture of the rib if left too long.
Remove the silver skin from the back of the rib or score with knife point in a crisscross pattern if you like.
Rub each side of the ribs with 1 tbsp bourbon mustard and 2 tbsp Dickey's Chili Pork Butt Seasoning.
Place the rib racks into the smoker bone side down, this will help channel the smoke around the ribs and evenly smoke them.
Place a small pan of water near the firebox to help maintain moisture in the smoker. If a water pan cannot be placed into the smoker use "The Spritz" every 60 minutes to help maintain moisture and enhance the bark on ribs.
After 2.5 hours begin to see if the ribs begin to slightly "break" using tongs. If you pick up the rack and the ribs still "bounce" and the muscle fibers do not begin to separate from each other, cook for another 20 minutes.
Do not cook ribs to the point the bones fall away from the meat. They will be overcooked at that point.
Remove the ribs from the smoker and place in butcher paper or peach paper and lightly spritz one last time, wrap and rest.
Allow ribs to rest 15-20 minutes prior to serving.
Leftover cold ribs can be cut and tossed with a little warm butter, placed on a medium flamed char grill and lightly basted with Dickey's Original Barbecue Sauce to make a great sticky rib appetizer.