RECIPES
Smoked St Louis Ribs
Ingredients
· St Louis Style Ribs
Rib Rub:
· 1/2 cup Brown Sugar
· 1 tbsp Ground Black Pepper
· 1 tbsp Smoked Paprika
· 1 tbsp Kosher Salt
· 1 tbsp Garlic Powder
· 1 tsp Onion Powder
· 1 tsp Cumin Powder
Or
· Hotty Totty Climax AP rub
· Smoking Guns Hot Rub
· Thats the one Pork Hammer
Extra ingredients during the wrapping in foil:
· 1/2 cup Kerri Gold Butter or Parkay
· 1/2 cup Brown Sugar
· 1/2 cup Apple Juice
Dino Plated Smoked Beef Ribs
Ingredients
· 1 rack Choice or Prime Beef Chuck Ribs, (approx 4 lbs)
· Trim fat cap to expose meat
Rub
All Qued Up Steak Shake rub
-
Hotty Totty Bovine rub
-
All Qued up Big Red Beef
-
Loot & Booty Jolly Roger Charcoal Rub
Instructions
1. Rub the ribs with Worcestershire Sauce and then generously apply the rub to the surface of the meat
2. Use 3 – 4 chunks of hickory and cherry wood
3. Smoke the ribs at 275 degrees for 4.5 hours, or until dark mahogany color.
4. Spray Beef rib with beef stock every 45 minutes during the smoking process
5. ½ hour before pulling off smoker apply Parkay squeeze butter
6. Wrap the ribs in pink butcher paper (aluminum foil will work) the internal temperature hits 198 to 203 degrees or probe tender.
7. Let Beef Ribs rest for one hour in a well-insulated cooler, vent after 30 minutes.
8. Slice the ribs between each bone and serve!
Enjoy!