No Wrap, No Spritz Smoked Ribs

One of the most popular items to smoke and serve is the pork rib.  There are many different types, baby backs, Spareribs and St. Louis are the 3 main types.  For todays cook, we decided to go with St. Louis style ribs, which are simply Spareribs that have been trimmed down. Follow these instructions in the video and you will be enjoying some seriously delicious and smoky treats.

RECIPE TYPE: Pork Ribs

SKILL LEVEL: Intermediate

GRILL TIME: 3 Hours

NUMBER OF SERVINGS: 4-6

METHOD: Smoking

INGREDIENTS:

FOGO Super Premium Charcoal- The First Ingredient

Smoking Wood such as Barrel Proof Bourbon Barrel Chunks 

St. Louis Style Pork Ribs

BBQ Rib Rub- We used PS Seasonings Blue Ribbon Competition Rib Rub

BBQ Sauce-We used PS Seasonings Bourbon Barrel Sauce

RECIPE:

1. Prepare your smoker/grill for indirect cooking from 250-275°.  Fill it with FOGO and light it up!
2. Prepare the ribs by removing the membrane on the back and trimming any loose meat or excess fat
3. At least ½ hour before cooking, season the ribs with the rub of your choice.  If you really feel daring, try your hand at making your own!  Remember, season the fronts and back of the ribs. For maximum flavor
4. Put the smoking wood in the smoker and wait until the dirty white smoke has cleared and it has either turned blue or even become clear.  Don’t worry if this happens, your ribs will still be getting plenty of good, clean smoke.
5. Place the ribs, bone side down on the grates and close the lid.
6. Check the ribs at the 2-hour mark to test for doneness.  They should bend very well when they are getting close to done.  If they bend well and seem very pliable, coat the top with sauce and continue cooking for approx. 30 minutes to allow the sauce to set.  If they do not bend well yet, continue to cook until they are ready.  This will vary greatly depending on your smoker.  Once they are ready, follow the saucing guidelines above. 
7. The ribs are ready to come off when you can grab them in the middle with tongs, give a slight bounce and the skin just begins to tear.  This is a perfectly done rib.  If you like them to fall off the bone, continue cooking for a longer time.
8. Allow the ribs to rest for 5-10 minutes, then slice them in between the bones.  Serve and devour.