1/2 Rack St. Louis Cut Of Smoked Pork Ribs Recipe
Half rack of our signature smoked ribs.
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Ingredients
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Ingredients for Smoked Pork Ribs
Method
Cooking Directions
Prepare the Ribs
Remove the membrane from the back of the ribs and trim any excess fat. Pat the ribs dry with paper towels.
Apply the Rub
Generously apply the pork rib rub all over the ribs, covering both sides. Let it sit for at least 30 minutes to absorb the flavors.
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C) and add the soaked wood chips.
Smoke the Ribs
Place the ribs bone-side down in the smoker. Smoke for about 4 hours, maintaining the temperature and adding more wood chips as needed.
Mop with Apple Cider Vinegar
Every hour, use a mop or brush to apply the apple cider vinegar over the ribs to keep them moist.
Apply Barbecue Sauce
In the last 30 minutes of smoking, brush the barbecue sauce over the ribs for a nice glaze.
Check for Doneness
The ribs are done when they are tender and the meat has pulled back from the bones. You can also use a meat thermometer; the internal temperature should be around 190°F (88°C).
Rest and Serve
Remove the ribs from the smoker and let them rest for about 10-15 minutes before slicing and serving.