A number of years ago I got tired messing around with the 3-2-1 or 2-2-1 methods and went back to putting them on an leaving them until done. I won't say this is anything special but it's the recipe I've been using for quite some time with consistent success. BTW, signature has some sauces if interested.
Smoked Ribs - St. Louis or Baby Back
Recipe By: Matt
Ingredients:
1 or more racks of St. Louis or Baby Backs (BB)
salt - only if NOT "Moisturized", lightly sprinkled
Canola spray
A1 Sweet Mesquite Rub, to taste (spicy)
BBQ Rub from Killer Hogs, to taste
Directions:
1. Pat Ribs dry and trim if necessary. Remove membrane from back of ribs.
2. If ribs are not “moisturized” then add 1/4 tsp salt per pound & sprinkle onto the ribs. Let stand for 30 min.
3. Lightly spray Canola oil on ribs both sides. Lightly sprinkle A1 Rub on both sides. Then a bit heavier, sprinkle on the BBQ Rub. Let stand for 30 min at room temp.
4. Set smoker to 225º. I use hickory, sometimes pecan. Place bone side down. A tube smoker provides additional smoke. I use mesquite in the tube.
5. Starting at the end of hour 2, spray with apple juice about every 45 min forward. Spraying keeps the meat moist allowing more smoke to be absorbed.
6. Start testing for BB doneness on hour 4, w/St. Louis on hour 5. BB's get done quicker than St. Louis. Remember every piece of meat can be different. I've had bb's get done in 4 hours while others went to 5.25 hours, St. Louis usually closer to 6 hours. Regardless once done, sauce and continue smoking for 20-30 min to set the sauce, then pull.
Best test for doneness in order is:
- toothpick test: does it go into the meat very easily i.e. hot knife thru butter
- bend break: (hold 3rd of rack w/tongs, does the remaining bend significantly showing a crack in the meat at the bend
- looking for the meat to pull back off the end of the ribs approx 1/4 inch.
Be careful, the meat can start to dry out the longer you let it go. If you don’t get a break across the meat, but the toothpick and pull back are positive, then it’s time to sauce and pull 20 min later.
Smoked Ribs - St. Louis or Baby Back
Recipe By: Matt
Ingredients:
1 or more racks of St. Louis or Baby Backs (BB)
salt - only if NOT "Moisturized", lightly sprinkled
Canola spray
A1 Sweet Mesquite Rub, to taste (spicy)
BBQ Rub from Killer Hogs, to taste
Directions:
1. Pat Ribs dry and trim if necessary. Remove membrane from back of ribs.
2. If ribs are not “moisturized” then add 1/4 tsp salt per pound & sprinkle onto the ribs. Let stand for 30 min.
3. Lightly spray Canola oil on ribs both sides. Lightly sprinkle A1 Rub on both sides. Then a bit heavier, sprinkle on the BBQ Rub. Let stand for 30 min at room temp.
4. Set smoker to 225º. I use hickory, sometimes pecan. Place bone side down. A tube smoker provides additional smoke. I use mesquite in the tube.
5. Starting at the end of hour 2, spray with apple juice about every 45 min forward. Spraying keeps the meat moist allowing more smoke to be absorbed.
6. Start testing for BB doneness on hour 4, w/St. Louis on hour 5. BB's get done quicker than St. Louis. Remember every piece of meat can be different. I've had bb's get done in 4 hours while others went to 5.25 hours, St. Louis usually closer to 6 hours. Regardless once done, sauce and continue smoking for 20-30 min to set the sauce, then pull.
Best test for doneness in order is:
- toothpick test: does it go into the meat very easily i.e. hot knife thru butter
- bend break: (hold 3rd of rack w/tongs, does the remaining bend significantly showing a crack in the meat at the bend
- looking for the meat to pull back off the end of the ribs approx 1/4 inch.
Be careful, the meat can start to dry out the longer you let it go. If you don’t get a break across the meat, but the toothpick and pull back are positive, then it’s time to sauce and pull 20 min later.
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