Unconventional St. Louis Smoked Pork Ribs

Andy Anderson !

By
@ThePretentiousWichitaChef

Let’s talk ribs… let’s talk about doing something a bit different. That is different than the traditional 3-2-1 method.

These ribs start traditional, but the big difference is that they are left in the smoker without moving for the entire cooking process. These ribs don’t “fall off the bone,” and to be honest with you they are not supposed to do that.

These ribs have a bit of a bite, and awesome flavor.

So, you ready… Let’s get into the kitchen.


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Serves:

6

Prep:

30 Min

Cook:

5 Hr

Method:

Smoke

Ingredients

PLAN/PURCHASE

THE DRY RUB

1/8 tsp
cayenne pepper
1/4 tsp
nutmeg, freshly grated
1 tsp
ground cumin
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
white pepper, freshly ground
2 tsp
paprika, sweet or hot, your choice
1 Tbsp
salt, kosher variety

THE RIBS

1
slab st. louis style ribs, about 3 pounds
1/4 c
fresh clover honey

THE SPRITZ

1
part vinegar
3
parts water

Directions Step-By-Step

1
PREP/PREPARE
2
THE DRY RUB
3
Gather your ingredients.
4
In a small bowl, mix all the dry rub ingredients together.
5
THE RIBS
6
Prep the ribs by removing the silver skin.
7
Chef’s Note: The best way to remove this membrane is to use a knife to cut under the skin, use a paper towel to grab and pull it off the ribs.
8
Brush the honey on both sides of the ribs, apply the dry rub, and then allow the ribs to rest for thirty minutes.
9
Prep your smoker, and get up to a temperature of 225f (110c).
10
Add the ribs, meat side up, to the smoker.
11
Add some wood chips (I like apple wood) to the smoker, and then one hour later, add more chips. After that second addition of wood chips... STOP. Don't add any more chips.
12
Chef's Note: Smoke until the internal temperature of the ribs reaches 190f (90c), about 4 to 5 hours.
13
Chef’s Note: Once an hour, open the smoker, and give the ribs a generous spritz of the vinegar/water mixture. If you don’t have a spray bottle, then brush the liquid on.
14
Chef’s Tip: The ribs should be very flexible when picked up, but the meat should still stick to the bones.
15
PLATE/PRESENT
16
Slice between the bones, and serve with some good homemade coleslaw, and fresh yeast dinner rolls. Enjoy
17
Keep the faith, and keep cooking.
18
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About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern