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unconventional st. louis smoked pork ribs

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 6 serving(s)
prep time 30 Min
cook time 5 Hr
method Smoke

Ingredients For unconventional st. louis smoked pork ribs

  • 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
  • 1
    slab st. louis style ribs, about 3 pounds
  • 1/4 c
    fresh clover honey
  • 1
    part vinegar
  • 3
    parts water

How To Make unconventional st. louis smoked pork ribs

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    In a small bowl, mix all the dry rub ingredients together.
  • 5
  • 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
  • 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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