unconventional st. louis smoked pork ribs

Name: Unconventional St. Louis Smoked Pork Ribs
Prep time: 30 min
Cook time: 5 h
Yield: 6
Cuisine: Southern
Ingredients: ## PLAN/PURCHASE; ## THE DRY RUB; 1/8 teaspoon(s) cayenne pepper; 1/4 teaspoon(s) nutmeg, freshly grated; 1 teaspoon(s) ground cumin; 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 teaspoon(s) white pepper, freshly ground; 2 teaspoon(s) paprika, sweet or hot, your choice; 1 tablespoon(s) salt, kosher variety; ## THE RIBS; 1 - slab st. louis style ribs, about 3 pounds; 1/4 cup(s) fresh clover honey; ## THE SPRITZ; 1 - part vinegar; 3 - parts water

25 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 12, 2016

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.

Rate

prep time 30 Min

cook time 5 Hr

method Smoke

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
THE DRY RUB
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg, freshly grated
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper, freshly ground
2 teaspoons paprika, sweet or hot, your choice
1 tablespoon salt, kosher variety
THE RIBS
1 - slab st. louis style ribs, about 3 pounds
1/4 cup fresh clover honey
THE SPRITZ
1 - part vinegar
3 - parts water

How To Make unconventional st. louis smoked pork ribs

Step 1

PREP/PREPARE

Step 2

THE DRY RUB
Step 3

Gather your ingredients.
Step 4

In a small bowl, mix all the dry rub ingredients together.
Step 5

THE RIBS
Step 6

Prep the ribs by removing the silver skin.
Step 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.
Step 8

Brush the honey on both sides of the ribs, apply the dry rub, and then allow the ribs to rest for thirty minutes.
Step 9

Prep your smoker, and get up to a temperature of 225f (110c).
Step 10

Add the ribs, meat side up, to the smoker.
Step 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.
Step 12

Chef's Note: Smoke until the internal temperature of the ribs reaches 190f (90c), about 4 to 5 hours.
Step 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.
Step 14

Chef’s Tip: The ribs should be very flexible when picked up, but the meat should still stick to the bones.
Step 15

PLATE/PRESENT
Step 16

Slice between the bones, and serve with some good homemade coleslaw, and fresh yeast dinner rolls. Enjoy
Step 17

Keep the faith, and keep cooking.
Step 18

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