St Louis style pork ribs smoked in a Weber
St Louis style pork ribs smoked in a weber is one of the best things you can cook up.
This recipe shows you not only how to prep your ribs but also how to make a dry rub that you can use on any cut of pork, poultry and fish.
I’ll go through BBQ set up, temps to cook at, what smoking wood I use and what I’m looking for at each stage of the cook, from bark formation, to wrapping the ribs.
Once you have watched this video, you’ll be smashing out ribs each weekend.
As always, cheers for watching
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Ingredients:
Pork Ribs
Rub:
4 tablespoons of sweet paprika
3 tablespoons of brown sugar
2 tablespoons of kosher salt
1 tablespoon of coarsely ground black pepper
2 teaspoons of mustard powder
2 teaspoons of garlic powder
2 teaspoons of onion powder
¼ teaspoon of cayenne pepper
Wrap:
75 grams of unsalted butter
3 tablespoons of honey
4 tablespoons of brown sugar
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Feeds: 1 to 2
Preparation Time: 1 hour
Cook Time: 3 hours
Cuisine: Australian / American
Hydration: 6 x beers
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Slow Burn Smoking Wood Supplies
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TB2 Smokers / Kettle Kone
JG BBQ
Gippsland Premium Meats
Z Grills Australia
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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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Missouri Mike's BBQ St. Louis Style Ribs
This was a video made for Missouri Mike's BBQ in Springfield, MO for their social media.
Made under the umbrella of VIP Marketing Group.
St. Louis-Style Cubano BBQ Pork Ribs
These ribs, which are a merger of Cuban and American cuisines, are so tender and flavorful. John Verlinden of Mucho Gusto shares his technique for adding a flavorful rub, then roasting and grilling the ribs.
St. Louis-Style Ribs Smoked on a Weber Kettle Grill (and How to Trim Spare Ribs to St. Louis Style)
St. Louis-style ribs are a popular cut of ribs. In most places, you'll pay more for St. Louis-style ribs; however, you can trim pork spare ribs to be St. Louis style and potentially save a few bucks. In this video, we show you how to do this and then smoke them on a Weber Kettle using a Slow 'N Sear.
Plan on about 4 1/2 hours for prep, cooking, and resting the ribs. Here's everything we used:
Grill: Weber Master-Touch Charcoal Grill with Slow 'N Sear from SnS Grills
Rub: Pork Star Pork Rub (
Sauce: Montgomery Inn Original Barbecue Sauce (
Apple juice
Check out some of our other rib videos as well!
Untrimmed spare ribs on an offset smoker:
Trimmed spare ribs on a wood pellet grill:
Baby back ribs:
Baby back ribs on a Pit Barrel Cooker:
If you like what you see, leave us a comment and subscribe to our channel!