Smoked St Louis Ribs

posted in: Pork 0

Is there anything better than a rack of Hickory Smoked St Louis Style Ribs?  I think not!!  Well, maybe a rack of Baby Backs or some succulent Pulled Pork Butt … but that’s for another day.

A few say that you don’t need to remove the membrane and trim the extra fat from a rack of ribs but I always advocate their removal.  It produces a better product.  Rubbed the St Louis Style ribs with Annie’s Roasted Garlic EVOO and applied Jans Dry Rub to both sides of the rack.

Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill with Hickory wood BBQ pellets to 230ºF.  Smoked the ribs for at 230ºF for 5½ hours.


Removed ribs from MAK 2 Star after 5½ hours and sauced with Sweet Baby Ray’s BBQ Sauce.  Returned the glazed rack to the 230º MAK for another 30 minutes.

The Money $Shot$ …  St Louis Style Hickory Smoked Ribs served with a side of Small White Beans


Small White Beans Recipe :

  • Quick Soak Small White Beans … Boil for 2 minutes and let stand for 1+ hour
  • 8 cups water
  • 6 TBSP Knorr Chicken Flavor Bouillon
  • 3 TBSP Crushed Garlic
  • Black Pepper to taste
  • 6 Celery Ribs – diced
  • 1 Red Bell Pepper – diced
  • small Onion – diced
  • Bring to boil, cover and simmer for 1-2 hours until desired tenderness is reached

Leave a Reply

Your email address will not be published. Required fields are marked *