I haven't smoked St. Louis style ribs in a long time. This will be a great weekend in Austin to be outdoors and smoking meat. Here's my recipe below:
Pork Rib Dry Rub Recipe:
1 part black pepper
1/2 part sea salt
1/2 part Lawry’s seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika powder
Mix the above ingredients together. Rub olive oil first on both sides of ribs, and then sprinkle a light coating of dry rub over both sides of ribs.
Cooking:
1. Fire temp should be 250-275 degrees on smoker.
2. Cook ribs about 2 hours meat side up
3. After 2nd hour, spray ribs with apple juice first, then with your favorite BBQ sauce, then apple juice again.
4. Leave ribs on grill for about 15 minutes after spraying
5. Use towel or rubber gloves to pick up ribs
6. Place aluminum foil out, then cover foil with a thin layer of favorite BBQ sauce
7. Place ribs meat side down on foil
8. Wrap ribs tight in foil and cook another two hours
9. Remove ribs and let sit in dry ice chest for at least 30 minutes before serving
Pork Rib Dry Rub Recipe:
1 part black pepper
1/2 part sea salt
1/2 part Lawry’s seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika powder
Mix the above ingredients together. Rub olive oil first on both sides of ribs, and then sprinkle a light coating of dry rub over both sides of ribs.
Cooking:
1. Fire temp should be 250-275 degrees on smoker.
2. Cook ribs about 2 hours meat side up
3. After 2nd hour, spray ribs with apple juice first, then with your favorite BBQ sauce, then apple juice again.
4. Leave ribs on grill for about 15 minutes after spraying
5. Use towel or rubber gloves to pick up ribs
6. Place aluminum foil out, then cover foil with a thin layer of favorite BBQ sauce
7. Place ribs meat side down on foil
8. Wrap ribs tight in foil and cook another two hours
9. Remove ribs and let sit in dry ice chest for at least 30 minutes before serving
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