St. Louis Style Ribs

Ribs are a classic BBQ dish—and one of my all-time favorites. Personally, I
always go for St. Louis-style ribs because they pack the best flavor. The extra
marbling and fat give them a rich, smoky taste that’s hard to beat. However, if
you're looking for a leaner option, baby back ribs are a great alternative, with
tender meat and a slightly milder flavor profile. You can use same method, but
baby backs usually cook a little bit faster.

St. Louis Style Ribs
Ingredients

• 1–2 racks St. Louis style pork ribs
• Pork’s Best Friend (hyperlink) or your favorite Rib rub
  o Or Everyone’s Best friend (hyperlink) for clean classic simple rub “Texas
  style”
• Honey and butter (for wrapping)

Instructions
1. Prep the ribs:
o Remove the membrane from the back of the ribs or just sore it – personal
preference here (I tend to leave it)
o Apply rub generously on both sides. Let sit while the smoker preheats.
2. Smoke
o 2.5-3 Hours Unwrapped: Smoke ribs at 225°F bone-side down don’t
touch – look for good color.
o 1.5 - 2 Hour Wrapped: Wrap ribs in foil with a drizzle of honey, and a few
pats of butter. Return to smoker.
o 1 Hour foil boat: Unwrap ribs and flip meat side up but keep juices in the
boat. Baste the top with the juices in the foil boat a couple times

3. Check doneness:
Ribs should bend easily and show pullback on the bones.
4. Rest & Serve:
Cover and rest for 20 minutes before slicing between the bones.
Club Member tips:
We always are trying to time things up for our guests and we want them to have the
food fresh. So if you have some timing issues, take note:
**If you need more time before serving – you can hold in oven at lowest setting 160-170
covered for as long as you need.

**If you are short on time… bump to 230-240 for the first 2 hours and can go up to 250-
275 when you wrap – that will save you an hour or so --- but pull it back down to 225 for
the foil boat part as to not overcook.