Smoked Black Cherry St Louis Ribs

posted in: Pork | 0
Smoked Black Cherry St Louis Ribs
Smoked Black Cherry St Louis Ribs
Seasoned ribs smoking
Seasoned ribs smoking
Smoked Black Cherry Ribs
Smoked Black Cherry Ribs

Smoked Black Cherry St Louis Ribs

I normally use cookinpellets.com Hickory, Apple, or Premium Perfect Mix wood pellets when smokin' St Louis style ribs. The results are scrumptious! So this time I decided to try Black Cherry and the results didn't disappoint ...

Began by pulling the membrane on the back of the St Louis ribs. I like to pry a spoon handle under the first rib bone, grab the membrane with a paper towel, and pull it off. A little practice and it'll become second nature to you. Rubbed all sides of the ribs with Roasted Garlic Extra Virgin Olive Oil and seasoned them lightly with my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook).

Preheated my MAK 2 Star to 250ºF using CookinPellets.com Black Cherry pellets. Smoked the racks of St Louis at 250ºF for about 5 hours. At this point, the internal temperature of the ribs should be around 190ºF plus. Pulled the ribs and rested them loosely under a foil tent for 10 minutes before serving.

Who knew that Pork and Black Cherry would be an unbelievable combination? Served with a side of Cole Slaw ...

Smoked Ribs Resting
Smoked Ribs Resting
Smoked Ribs and Cole Slaw
Smoked Ribs and Cole Slaw

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