Smoked St. Louis Style Ribs
ID: 290dc40c...
Discover a superior way to cook smoked ribs by temperature rather than relying on the traditional, often-overcooking 3-2-1 method. This recipe yields perfectly tender, juicy ribs with a beautiful smoke ring and a sticky, homemade sweet apple glaze.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep the ribs by trimming and scoring the silverskin membrane, then apply the BBQ rub. → Smoke the ribs at 120°C (248°F) for about 1.5 hours until a nice crust and color form. → Make the Sweet Apple BBQ Sauce by simmering all ingredients together. → Wrap the ribs tightly in aluminum foil with a drizzle of sauce and cook until the internal temperature reaches 92°C-94°C. → Unwrap the ribs, brush with BBQ sauce, and grill for 5-10 minutes to set the sticky glaze.
Cooking Steps
Brief Cooking Order
Prep the ribs by trimming and scoring the silverskin membrane, then apply the BBQ rub. → Smoke the ribs at 120°C (248°F) for about 1.5 hours until a nice crust and color form. → Make the Sweet Apple BBQ Sauce by simmering all ingredients together. → Wrap the ribs tightly in aluminum foil with a drizzle of sauce and cook until the internal temperature reaches 92°C-94°C. → Unwrap the ribs, brush with BBQ sauce, and grill for 5-10 minutes to set the sticky glaze.
Introduction
Discover a superior way to cook smoked ribs by temperature rather than relying on the traditional, often-overcooking 3-2-1 method. This recipe yields perfectly tender, juicy ribs with a beautiful smoke ring and a sticky, homemade sweet apple glaze.
Step 1
Trim off any floppy, hanging pieces of meat from the St. Louis style ribs racks to ensure even cooking.
Step 2
Score the silverskin membrane on the back of the ribs in a diamond pattern instead of removing it to allow the rub and smoke to penetrate while keeping a crunchy texture.
Step 3
Generously apply the BBQ rub to both sides of the ribs, patting it down. Use more rub if the rib rack is thicker.
Step 4
Fire up your gravity smoker with lump charcoal and set the temperature to 120°C (248°F). Place wood chunks in the ash tray for smoking.
Step 5
Place the ribs on the grates of the smoker and let them smoke for about 1.5 hours until they build up a beautiful smoked pink color and a dry crust.
Ingredients List
Important Notes
Instead of using the strict 3-2-1 time method, cook your ribs by internal temperature to avoid overcooking them into a mushy texture.
Scoring the silverskin membrane instead of peeling it off is a great shortcut that still allows seasoning to penetrate and provides a delicious crunch.
Always determine the rub amount by the thickness of the meat—thicker ribs require a heavier layer of seasoning.
Using a high-quality apple juice with sediment at the bottom adds much richer flavor to your homemade BBQ sauce.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...