How to smoke St. Louis cut Pork Ribs
Prep time about a half hour.
Cook time 4 1/2 hours.
Weight 3.75lbs (60oz)- 4 lbs (64oz) each full slab.
About 2-3 oz’s of your favorite brown sugar love rub
It seems like a butter knife is best to use. Start to pry off the membrane. Start with the sharp end of the knife and then you can use the handle end to work between the membrane and the meat. You can then use a paper towel to grab the membrane and pull it off.
Shake on the rub onto the ribs on both sides. Don’t actually rub it in because this could cake up the rub. Let it adhere to the meat. Get the rub in all the crevices of the meat. Apply rub to the bottom of the ribs first, flip over and then apply rub to the top of the ribs.
Here is a propane vertical water smoker.
Add dry (not wet) hickory and apple wood chunks. Chunks last longer than chips. Wet wood has been debunked. It takes energy to turn the moisture into steam. You want to see a light blue smoke coming from the smoker. Not a heavy white smoke.
A smoker Mod tip is to use pans of play sand in your smoker. The play sand acts as a thermal mass. This is basically the same principle as a stone deck in a pizza oven. It takes time and energy to heat up. This will help regulate and keep the temperature steady in the smoker. This is particularly useful for when it is cold and windy. When you are passionate with the BBQ Love you want to BBQ all year round and this will help. There is nothing more stressful than your meat taking too long, and getting unevenly cooked or even dried out.
Add Water to the water/ drip pan.
Always use a thermometer in your meat. Temperature tells you when it is done. The time may vary based on a number of variables. Weight of meat, surface area of meat in the smoker, outside air temperature, wind, etc.
For pork ribs, it is best to use the bend test method to tell when they are done. They are done when they almost break. If they bend and still have that stiff rubber feel, they are not done yet.
After you pull them out of the smoker use an aluminum foil tent for at least 15 minutes over the pork rib rack. This will help redistribute the juices throughout the meat.
YouTube Video Link: https://youtu.be/ftA-kr-1iCM?list=PL_Q2VeMOjwDhjNPexeDASbxIn3tRiSEC9