½ Rack St. Louis Style Ribs Recipe
Slow-Smoked over Almond and Mesquite Woods to produce the finest flavors and tender meat that falls off the bone
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Ingredients
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Ribs and Marinade
Method
Preparation and Cooking
Prepare the Ribs
Remove the membrane from the back of the ribs and pat dry with paper towels.
Season the Ribs
Rub olive oil over the ribs. In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Apply the rub generously to the ribs, ensuring they are coated evenly.
Soak the Wood Chips
Soak the almond and mesquite wood chips in water for at least 30 minutes before smoking.
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add the soaked wood chips to the smoker box.
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for about 4-5 hours, or until the meat is tender and pulls away from the bone easily.
Glaze with Barbecue Sauce
During the last 30 minutes of smoking, brush the ribs with barbecue sauce every 10 minutes to create a sticky glaze.
Rest and Serve
Once cooked, remove the ribs from the smoker and let them rest for about 10-15 minutes before slicing and serving.