The Shiloh Rib Plate Full Slab Recipe
St. Louis style pork ribs dry rubbed and mesquite smoked. A TA specialty
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Ingredients
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Rib Preparation
Method
Preparation of Ribs
- 1
Prepare the Dry Rub
In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Mix well until evenly combined.
- 2
Apply the Rub
Remove the membrane from the back of the pork ribs if not already done. Generously apply the dry rub all over the ribs, ensuring to coat both sides evenly. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Smoking the Ribs
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the mesquite wood chips in water for about 30 minutes, then drain them.
- 4
Smoke the Ribs
Place the soaked mesquite wood chips in the smoker box. Once the smoker is ready and producing smoke, place the ribs on the grill grates bone side down. Close the lid and let the ribs smoke for 4 to 6 hours, maintaining a temperature of 225°F. Check for tenderness by inserting a toothpick or probe into the meat after 4 hours.
Finishing Touch
- 5
Rest and Serve
Once the ribs are tender and have developed a nice bark, remove them from the smoker and let them rest for 15-20 minutes before slicing. Serve with your favorite barbecue sauce or enjoy as is.