St. Louis Style Smoked Pork Ribs
ID: 0dd7b1ca...
An easy-to-follow, beginner-friendly guide to smoking pork ribs on a pellet grill. By keeping the cooking process simple and using a delicious homemade Texas-style BBQ sauce, you can achieve incredibly tender, juicy ribs every time.
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🍳 Cooking Flow
Dry, trim, and score the back membrane of the pork ribs. → Generously season both sides with Texas-style BBQ rub. → Smoke at 225°F for 5-6 hours with hickory wood chunks. → Prepare the homemade Texas-style BBQ sauce by simmering ingredients for 5 minutes. → Wrap the ribs in foil with some BBQ sauce and rest them in a 170°F oven for 2 hours before slicing.
Cooking Steps
Brief Cooking Order
Dry, trim, and score the back membrane of the pork ribs. → Generously season both sides with Texas-style BBQ rub. → Smoke at 225°F for 5-6 hours with hickory wood chunks. → Prepare the homemade Texas-style BBQ sauce by simmering ingredients for 5 minutes. → Wrap the ribs in foil with some BBQ sauce and rest them in a 170°F oven for 2 hours before slicing.
Introduction
An easy-to-follow, beginner-friendly guide to smoking pork ribs on a pellet grill. By keeping the cooking process simple and using a delicious homemade Texas-style BBQ sauce, you can achieve incredibly tender, juicy ribs every time.
Step 1
Remove the racks of ribs from their packaging and pat them completely dry on both sides using paper towels.
Step 2
Trim off any loose flaps of meat or excess fat. Instead of removing the tough membrane on the bone side, simply score it with a knife.
Step 3
Season both sides of the ribs generously with the BBQ rub, applying a lighter layer on the bone side and a heavier layer on the meat side. Let them rest for 10 to 15 minutes.
Step 4
Preheat your smoker to 225°F with hickory wood chunks. Place the ribs inside, close the lid, and smoke them undisturbed for 5 to 6 hours.
Step 5
While the ribs are smoking, prepare the BBQ sauce: combine tomato sauce, ketchup, lemon juice, Worcestershire sauce, spices, and brown sugar in a saucepan on medium-low heat. Stir well and let simmer for 5 minutes.
Ingredients List
Important Notes
No need to struggle with removing the membrane on the back of the ribs; scoring it works perfectly for this style of long cooking.
Always apply more seasoning on the meat side of the ribs than the bone side.
Check internal temperature in the meaty section, avoiding contact with the bones for an accurate reading.
Resting the ribs wrapped in foil inside a warm oven (170°F) keeps them tender and juicy without drying out.
Flip the ribs bone-side up when slicing so you can easily see the bones and cut even portions.
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