Smoked St. Louis Cut Pork Ribs- Brown Sugar Love Rub How to Recipe 09.2016 | BBQ Love Thumbnail

Smoked St. Louis Cut Pork Ribs- Brown Sugar Love Rub How to Recipe 09.2016

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

Raw St. Louis cut pork ribs ready for the dry rub to be applied. Isometric view. St. Louis cut pork ribs upside down. Use a butter knife to get in between the membrane and meat. Isometric view. On a wood table. Use paper towel to grip and pull off the membrane. Isometric view on a wood table. Applying Brown Sugar Love Rub to the back of the St. Louis cut pork ribs. Get in between all the crevices of the meat. On a wood table. Half way through applying Brown Sugar Love rub to the top side of the St. Louis cut pork ribs. Just shake on the rub. Don't actually rub it in as this can cake it up. Isometric view on a wood table.
Like other meats you want to let the meat sit out for a little bit in room temperature. The idea is to not put very cold meat from the refrigerator right in the cooker.  A half hour is good.

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.

Using bread pans of play sand with foil covering. Play sand acts as a thermal mass. Front view of vertical water smoker. Fire Light blue smoke rolling from the vertical water smoker is ideal Add dry (not wet) Apple & Hickory wood chunks on the cast iron pan in the vertical water smoker. Adding water to the water pan/ drip pan in the vertical water smoker. Front View
Preheat the smoker to about 230F- 265F (110-126C.)
Use dry (not wet) apple and hickory wood chunks.

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.

After 3 hours the bend test. Still has a stiff rubber feel to them. Not done yet. Using tongs. After 5 hours ribs almost break on the bend test with tongs. This is when you know they are done. Front View St. Louis Cut pork ribs in the smoker after 5 hours. Meat slightly pulled back off the ribs. Top View of cut St. Louis pork ribs laid out on wood plate on a wood table. Top view of cut St. Louis pork ribs being cut with electric knife on a wood cutting board. Cutting up the St. Louis pork ribs with an electric knife on a wood cutting board. Isometric View St. Louis cut pork ribs on round wood plate. On wood table. Isometric view. Close up view of smoked St. Louis Cut pork ribs. Meat pulled back off the bone. Bite of the St. Louis pork ribs. Close Up.
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

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