If you search on "smoked pork ribs" you'll only see about 1,990,000 hits!! Where do you start? For the most part, the temperatures range from 180ºF to 275ºF, 3-2-1 method using foil, and a multitude of variations too numerous to mention. After years of trial and error and reading/participating in many forums I have settled on the following for St Louis style Pork Ribs.
Pork Ribs should never be rushed. It takes a labor of love to achieve the ultimate rack of ribs. My method takes 5-6 hours depending on the pit you use and the level of temperature control. Only use recipe times for planning purposes - always rely on internal temperatures.
Dust the ribs with your favorite Pork seasoning. Jans Dry Rub is wonderful on pork and the recipe is free.
Preheat the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 230ºF with Pacific Pellet Northwest Apple Gourmet BBQ pellets. Apple smoke the St Louis Ribs for an hour before increasing the pit temp to 250ºF.
The ribs are ready when they reach an internal temperature of 180º-190ºF. If you're not using a good digital thermometer you can use a bend or twist test. Saucing the ribs with Sweet Baby Ray's BBQ sauce should occur in the last 30 minutes of your cook.
James
Made this today for July 4th, came out great, thanks for the information!
smokerpete
Great to hear that you enjoyed the ribs. Apple and Pork are a wonderful pairing.