Pulled Smoked St Louis Ribs

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Pulled Smoked St Louis Ribs
Pulled Smoked St Louis Ribs

Pulled Smoked St Louis Ribs - These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for! I topped the ribs off with a side of Cole Slaw and fried shredded Brussels Sprout in order to make it a scrumptious low-carb meal.

Seasoned St Louis Spare Ribs
Seasoned St Louis Spare Ribs
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs
  • Peel off the membrane from the back of the St Louis rib racks
  • Rub the ribs on both sides with roasted garlic extra virgin olive oil
  • Moderately dust the ribs with "Pete's Western Rub" (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook)
    • Preheat your wood pellet smoker-grill to 180ºF using cookinpellets.com Premium Perfect Mix wood pellets
    • Smoke the ribs for an hour at 180ºF
    • Bump the pit temperature to 250ºF and cook/smoke the ribs for an additional 4 1/2 hours
    • Rest the ribs for 15 minutes
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs

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