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.
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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.