St. Louis Cut Creekstone Duroc Pork Ribs Recipe
Our famous ribs start with a 24-hour rub down in our secret dry spices before being slow-smoked for hours in hickory wood
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Ingredients
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Dry Rub Ingredients
Method
Preparation and Cooking
- 1
Prepare the Dry Rub
In a bowl, combine all dry rub ingredients: brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, ground mustard, dried thyme, and dried oregano. Mix well.
- 2
Rub the Ribs
Take the Creekstone Duroc pork ribs and generously apply the dry rub all over the meat. Make sure to cover both sides thoroughly. Wrap the ribs in plastic wrap and refrigerate for at least 24 hours to allow the flavors to penetrate.
- 3
Prepare the Smoker
Prepare your smoker for indirect cooking at a temperature of 225°F (107°C). Use hickory wood chips for smoking to impart a rich flavor to the ribs.
- 4
- 5
Check for Doneness
After 5-6 hours, check the ribs for doneness. They should be tender and the meat should pull away from the bone easily. If necessary, continue to smoke until they reach the desired tenderness.
- 6
Serve
Remove the ribs from the smoker and let them rest for about 10 minutes before slicing. Serve with your favorite barbecue sauce and sides.