18 Weber Smokey Mountain - St. Louis Style Ribs
On this video I fire up my 18 Weber Smokey Mountain and cook up some St Louis Style Ribs! I run the Weber Smokey Mountain at 300F with some B and B oak briquettes and 2 chunks of post oak for the duration of the cook and these ribs took right around 3 hours to cook.
I rubbed the ribs down with Tailgaters BBQ Party Rub, Blues Hog Sweet and Savory, and Blues Hog AP. When I wrapped I added Blues Hog Tennessee Red and used Blues Hog Champions Blend to paint up the ribs after the wrap. These ribs were absolutely delicious and I will for sure be using this flavor combo again!
Also make sure you check out Hiawatha Woodworks for all your custom cutting board needs! The guy who runs it is named John and he makes the best dang cutting boards on both sides of the Mississippi! I am super excited to announce that I am now a brand ambassador for Hiawatha Woodworks! So use code MadHorse20 to save 20% on your order!
I am super happy to add my OG Weber Smokey Mountain back to my collection! Hope you all enjoyed this video and as always See You Next Time! ????
Links
Hiawatha Woodworks - | MadHorse20 will save you 20%|
Tailgaters BBQ Party Rub -
Blues Hog Products -
B and B Oak Briquettes -
18 Weber Smokey Mountain -
WSM Hinge -
BBQ Ribs / Smoked BBQ Ribs / Missouri Ribs
BBQ Ribs
Smoked BBQ Ribs
Baby Back Ribs / Missouri Ribs
BBQ St. Louis Style Ribs on a Charcoal Grill | Amazingly Delicious!
In this video, we would like to share with you a bbq rib recipe that you can easily cook on your charcoal grill.
We use a rack of St. Louis-style ribs in the video, for 3 servings. This recipe also applies to spareribs or baby back ribs, for a slightly longer cooking time.
It doesn't require any complicated skills. Just marinade it, place it on the charcoal, chill out for a couple of hours and you will get this amazingly delicious rib.
Printable recipe here:
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Smoked Pork Ribs Recipe | Weber Smokey Mountain Cooker | Tuffy Stone
Smoked. Pork. Ribs. Just the words have us drooling already. Wait until you see the final product. We're here today with Pitmaster Tuffy Stone to teach you how to make the most delicious Smoked Pork Ribs on the Weber Smokey Mountain Cooker. This is one recipe you are going to want to try out right away.
[Ingredients]
- 2 (3-pound) racks St. Louis-cut pork spareribs
- 1 cup Cool Smoke Rub
- ½ cup apple juice, in a spray bottle, for the grill
- 1 cup Cool Smoke Barbecue Sauce
- 2 teaspoons apple cider vinegar
- 8 tablespoons unsalted butter, melted (optional)
- ½ cup honey, divided (optional)
- ¼ cup light brown sugar (optional)
[Recipe]
- Use a shaker to dust both sides of the rib racks generously, and let them sit at room temperature, uncovered, for 1 hour before cooking.
- When you are ready to cook, heat the smoker to 275 degrees F pit temperature. Alternatively, heat a grill to 275 degrees F, using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.
- Place the ribs meat-side-up in the smoker, or on the grill over the indirect heat, and cook 2 hours, spraying the spareribs with apple juice every 30 minutes to moisten.
- Prepare the Cool Smoke Barbecue Sauce.
- In a small bowl, stir 1 cup Cool Smoke Barbecue Sauce together with ¼ cup honey and 2 teaspoons apple cider vinegar and set aside.
- Cut 2 (18 x 24-inch) lengths of foil to wrap each rib rack in a tight package.
- When the ribs have cooked 2 hours, transfer them from the grill and place each rack meat-side-down on the foil. Drizzle the ribs evenly on both sides with the butter, ¼ cup honey, and the light brown sugar. (optional)
- Wrap each rack tightly in the foil, being careful not to puncture.
- Return the rib packages meat-side-down to the smoker, or to the cool side of a grill, close the lid, and cook another 2 to 2 ½ hours, or until the meat is tender.
- The ribs are done when a meat thermometer placed in the thickest part of the meat reads an internal temperature of 203 to 205 degrees F. Open the foil package and use a skewer, or a toothpick, to check for tenderness.
- Remove from the heat, carefully unwrap the ribs, and discard the foil.
- Brush Cool Smoke Barbecue Sauce on both sides of the ribs to coat and return them meat-side-up to the smoker or grill over indirect heat. Cook 15 minutes to set the sauce. Watch them carefully so you do not burn or overset the sauce.
- Serve immediately, with any remaining sauce on the side.
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3-2-1 St. Louis Ribs
Use this 3-2-1 technique for perfect ribs!
225° for 3 hours (spray every 30 minutes with apple juice) 2 hours wrapped with bbq sauce and apple juice. Lastly, smoke them for 1 more hour uncovered with more sauce. #ribs #321ribs #ribrecipe #smokedribs #stlouisribs #shorts #downsyndrome
BBQ Moose Ribs Recipe | #wildflavor | HuntChef Seasonings | Ohiopyle PA
We made a huge rack of Moose Ribs using my Brisket Rub and Hot Honey BBQ Sauce! These Moose Ribs were dinosaur sized deliciousness!
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