{"id":8028,"date":"2016-09-05T16:29:39","date_gmt":"2016-09-05T23:29:39","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=8028"},"modified":"2016-09-05T16:30:54","modified_gmt":"2016-09-05T23:30:54","slug":"st-louis-style-hickory-smoked-ribs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/st-louis-style-hickory-smoked-ribs\/","title":{"rendered":"St Louis style Hickory smoked ribs"},"content":{"rendered":"
\"Hickory<\/div><\/div><\/a>
Hickory<\/a> smoked St Louis style ribs<\/div><\/div><\/div><\/div><\/div>

I honestly can't remember the last time I enjoyed St Louis style Hickory<\/a> smoked ribs. There are so many meats, poultry, and seafood to choose from that before I cycle back to one specific item it's been months. I was in Costco a few days ago and 3 racks of ribs jumped into my shopping cart ... go figure! Who wouldn't enjoy a half rack of the scrumptious beauties pictured above?<\/p>\n

I've always favored St Louis spare pork ribs over baby back ribs. Spare ribs are larger and meatier than the baby backs. They're also less expensive than their counter parts. Yes, they tend to have more fat than the baby backs but when you're barbecuing the fat will render itself. Just in case you haven't learned by now - the true definition of barbecue is \"low and slow'.<\/p>\n

It's been too long since the sweet aroma of Hickory<\/a> smoke has blessed my olfactory senses - I love the smell of Hickory<\/a> in the afternoon! Hickory<\/a> is becoming my go to wood pellet flavor. I find that Hickory<\/a> works with so many types of proteins. Course I still prefer Alder with seafood.<\/p>\n<\/div><\/div><\/div><\/div>

\"Seasoned<\/div><\/div><\/a>
Seasoned St Louis racks<\/div><\/div><\/div><\/div>
\"St<\/div><\/div><\/a>
St Louis ribs hickory<\/a> smoking<\/div><\/div><\/div><\/div><\/div>