The Shiloh Rib Plate 1/2 Slab Recipe
St. Louis style pork ribs dry rubbed and mesquite smoked. A TA specialty
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Ingredients
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Dry Rub
Ribs
Method
Preparation of Dry Rub
- 1
Mix Dry Ingredients
In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and mustard powder. Mix well until all dry ingredients are thoroughly blended.
Preparing the Ribs
- 2
Prepare the Ribs
Remove the membrane from the back of the ribs if not already done. Pat the ribs dry with paper towels to ensure the rub adheres well.
- 3
Apply Dry Rub
Generously apply the dry rub mixture on both sides of the ribs, ensuring an even coating. Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
Smoking the Ribs
- 4
- 5
Smoke the Ribs
Place the ribs in the smoker bone side down. Add the soaked mesquite wood chips to the smoker box or directly onto the coals. Smoke the ribs for approximately 4-5 hours, or until the meat is tender and pulls away from the bone.
- 6
Rest the Ribs
Once smoked, remove the ribs from the smoker and let them rest for about 15 minutes before slicing. This allows the juices to redistribute.