St Louis style Hickory smoked ribs

posted in: Pork | 1
Hickory smoked St Louis style ribs
Hickory smoked St Louis style ribs

I honestly can't remember the last time I enjoyed St Louis style Hickory smoked ribs. There are so many meats, poultry, and seafood to choose from that before I cycle back to one specific item it's been months. I was in Costco a few days ago and 3 racks of ribs jumped into my shopping cart ... go figure! Who wouldn't enjoy a half rack of the scrumptious beauties pictured above?

I've always favored St Louis spare pork ribs over baby back ribs. Spare ribs are larger and meatier than the baby backs. They're also less expensive than their counter parts. Yes, they tend to have more fat than the baby backs but when you're barbecuing the fat will render itself. Just in case you haven't learned by now - the true definition of barbecue is "low and slow'.

It's been too long since the sweet aroma of Hickory smoke has blessed my olfactory senses - I love the smell of Hickory in the afternoon! Hickory is becoming my go to wood pellet flavor. I find that Hickory works with so many types of proteins. Course I still prefer Alder with seafood.

Seasoned St Louis racks
Seasoned St Louis racks
St Louis ribs hickory smoking
St Louis ribs hickory smoking
  • Remove the silver skin, excess fat, and the membranes from each St Louis rib rack
  • Lightly rub each rib rack with roasted garlic extra virgin olive oil and Jan's Original Dry Rub
  • Preheat your wood pellet smoker grill to 180ºF with Hickory wood pellets
    • I recommend using a MAK 2 Star wood pellet smoker-grill for all your needs
  • Smoke the seasoned rib racks for 1 hour with Hickory at 180ºF
  • Bump the pit temperature to 250ºF and continue smoking the ribs for 4 hours
  • Sauce 1 or more rib racks with Sweet Baby Rays BBQ Sauce (optional)
  • Continue cooking the ribs for another 30 minutes

Serving suggestions: Cole slaw, corn on the cob, green salad, baked beans, corn bread, salad

One Response

  1. […] good to eat half a rack between us. I therefore vacuum seal the rest in half rack increments. This half rack was from September and as you can see these ribs looked as inviting now as they did when they first came off the […]

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