Sweet Baby Ray’s Hickory Smoked St Louis Style Pork Ribs

Killer Hickory smoked St Louis Style Pork Ribs slathered with Original Sweet Baby Ray’s BBQ Sauce.  I use the same recipes and techniques when I BBQ Baby Back or St Louis ribs.  The only difference between the two in my opinion is that the St Louis Ribs will take a little more time because they are larger and tougher.

Lightly rubbed two racks with Annie’s Roasted Garlic Extra Virgin Olive Oil and seasoned them with Plowyboys BBQ Bovine Bold.  The EVOO acts as a glue for the seasoning.

Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180ºF (Smoke setting) using Hickory wood BBQ pellets.  Smoked the St Louis Ribs for 1 hour at 180ºF before increasing the temperature to 250ºF and cooking the ribs low-and-slow for 4 ½ hours.  Checked the Internal Temperature of the Pork Ribs  to ensure their IT was 180ºF or higher.  In the photo, below right, you’ll note that the meat is shrinking from the bone which is a sure sign that the ribs are nearing perfection!

Removed the St Louis Pork Ribs from the MAK 2 Star and slathered a liberal amount of Original Sweet Baby Ray’s BBQ Sauce on both sides and returned them to the wood pellet grill for an additional 30 minutes.  The Hickory smoked St Louis Style Pork Ribs turned out scrumptious.

Ribs were served with a pot of Pinto Beans, Cole Slaw, and hot Corn Bread …  Doesn’t get any better than this!!!  These ribs took 6 hours but remember that this should only be used for planning  purposes … always defer to Internal Temperatures.