Smoked Pork Ribs

Ribs are a fabulous summer meal. Pair them up with a green vegetable, and a sweet potato or maybe some watermelon, and grilled corn and you have a meal that will sure to please everyone.

We like to use the St Louis Style Ribs verses the Baby Back Ribs. Why is that? What is the difference?

They come from two different areas of the animal. The baby backs are cut from the area that is higher so they have less fat and are more tender which would be a good choice if you are preparing them by just grilling or baking.

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Prep Time 20

Cook Time 5

Total Time 6 20

Course Main Course

Cuisine American

Servings

Calories 847 kcal

Equipment

1 Smoker
1 Oven

Ingredients

2.5 lbs Pork Ribs

Rub For Ribs

1/2 Cup Brown Sugar
2 Tbs Salt
1 Tsp Garlic powder
1 Tbs Chili powder
1 Tsp Paprika
1/2 Tsp Black Pepper
1/8 Cup Dry Rub Optional -Can add a little store bought rub into the mixture if it has something unique and compliments pork.

Finishing/Mop Sauce

6 Oz Tomato Paste
3 Tbs Vinegar
1/2 Cup White Sugar
2 Tbs Molasses
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 Tbs Chili Powder
1/4 Tsp Chipotle Powder Optional

Instructions

Remove the ribs from the refrigerator and let them sit out for an hour before working with them.
Place ribs on a cookie sheet and pat them dry with paper towels.
Almost every recipe I have ever seen tells you to remove the skin from the back. I can never do this and seems like so much more bother than its worth. I skip that step but if you prefer to so, go right ahead.
Prepare the rub by mixing all of your ingredients together.
Rub the ribs all over making sure to coat all sides.
Start your smoker and when the smoke turns blue add a piece of hickory and or applewood. The hickory is a bolder taste and the apple is sweeter, so I mix them.
Adjust your heat to 225 degrees F
Add the ribs to an indirect area of the grill if you have that option.
While the ribs are smoking, prepare your finishing sauce (or mop sauce as it is sometimes referred to).
At the 3 hour mark, preheat your indoor oven to 225 F
Line a baking sheet with long pieces of aluminum foil twice as long as your ribs.
Place the hot smokey ribs on it.
Add your sauce and wrap completely.
Cook for 2 hours in the indoor oven
Cook for 1 hours in the oven uncovered and keep mopping every 15 minutes
Remove and slice at an angle between the joints

Video

Notes

We are cooking our ribs low and slow for 4 hours today, therefore the St. Louis style ribs will tenderize nicely during the cooking process. Since the St. Louis Style ribs have higher fat content, so they will not dry out as easily as the Baby Backs.

1 Rack of Ribs will feed 2-3 people

Serving suggestions: Sweet Potato and Green Veg

Nutrition

Calories: 847kcalCarbohydrates: 72gProtein: 34gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 159mgSodium: 5505mgPotassium: 1252mgFiber: 4gSugar: 40gVitamin A: 2175IUVitamin C: 10mgCalcium: 137mgIron: 6mg

Keyword bbq, Savory, Smoked, Sweet

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