Aug 17, 2016 · Spare ribs are below the back loin of the hog and contain more fat, enabling the rib meat to stay moist st louis rib recipe for smoker and tender when it has rendered out. St. Louis pork ribs are a sub cut of the sparerib with the breastbone removed, leaving a uniform shape to the whole rib …
A maximum of 5 to 6 hours for Spare Ribs and St. Louis Cut Ribs, 4 hours for Baby Back ribs. Ingredients. 1 slab baby back ribs or St. Louis cut ribs or spareribs. 4 tablespoons of Meathead's Memphis Dust. 1 teaspoon Morton’s kosher salt (1/4 teaspoon per pound of meat) 1 cup of barbecue sauce (optional) About the ribs.
Jul 03, 2018 · St. Louis style ribs are made from the spare rib when the top, cartilage ridden piece of the full spare rib is cut away. So spare ribs and Sr. Louis ribs are from the same portion of ribs, just trimmed 2 different ways. St. Louis spare ribs are most common among competition BBQ cooks (these are the ribs in the bottom of the photo below).
Take ribs out of smoker. Place ribs on heavy-duty aluminum foil and wrap. Before closing foil, spread melted butter, honey, and brown sugar lightly on the meat side of the ribs. Wrap tightly and put back in smoker for 2 more hours. Unwrap ribs, coat each slab with 1/2 cup of barbecue sauce. Smoke for one more hour. Remove ribs from smoker.
Final note: This recipe is written and intended st louis rib recipe for smoker for baby back ribs. The time recommendations are a guideline. If your ribs are really thick or thin, you may need to adjust your cooking time accordingly. If you are cooking St. Louis spare ribs, you will …
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