{"id":2455,"date":"2012-09-11T10:42:03","date_gmt":"2012-09-11T18:42:03","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2455"},"modified":"2012-09-11T10:42:03","modified_gmt":"2012-09-11T18:42:03","slug":"smoked-st-louis-ribs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-st-louis-ribs\/","title":{"rendered":"Smoked St Louis Ribs"},"content":{"rendered":"

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Is there anything better than a rack of Hickory<\/a> Smoked St Louis Style Ribs?\u00a0 I think not!!\u00a0 Well, maybe a rack of Baby Backs or some succulent Pulled Pork Butt … but that’s for another day.<\/p>\n

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.\u00a0 It produces a better product.\u00a0 Rubbed the St Louis Style ribs with Annie’s Roasted Garlic EVOO<\/a> and applied Jans Dry Rub to both sides of the rack.<\/p>\n

Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill with Hickory<\/a>\u00a0wood BBQ pellets to 230\u00baF.\u00a0 Smoked the ribs for at 230\u00baF for 5\u00bd hours.<\/p>\n

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Removed ribs from MAK 2 Star<\/a> after 5\u00bd hours and sauced with Sweet Baby Ray’s BBQ Sauce.\u00a0 Returned the glazed rack to the 230\u00ba MAK for another 30 minutes.<\/p>\n

The Money $Shot$ …\u00a0 St Louis Style Hickory<\/a> Smoked Ribs served with a side of Small White Beans<\/p>\n

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Small White Beans Recipe<\/span> :<\/p>\n