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.
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