St.Louis style ribs. My absolute favorite meal. Smoked at 250 degrees for as long as it takes. Hickory. Scratch sauce.
- pull membrane with paper towel
- season both sides liberally with Lowry's seasoning salt and cracked pepper.
- allow ribs to come up in temperature before placing in smoker to allow for better smoke absorbtion.
- bring smoke to a billow before placing ribs in smoker.
- baste with mop after one hour and every subsequent 20 minutes until done.
- when ribs pull away from the end of the bone AND have gorgeous mahogany color, brush BBQ sauce on to ribs and leave in smoker for another 20 minutes to create lacquer.
- when rib rack bends and begins to pull away from the bone, pull from smoker and rest for at least 30 minutes.
RIBS:
one rack St. Louis- style ribs, trimmed
SAUCE:
Brown sugar
Cider Vinegar
Molasses
Honey
Worcestershire Sauce
Yellow Mustard
Liquid Smoke
Garlic Powder
Onion Powder
Cayenne
New Mexican or Californian Chili Powder
Allspice
Ground Clove
Ketchup
Salt
Pepper
- add brown sugar and vinegar to simmering pot
- add all wet ingredients except ketchup
- add all dry ingredients
- simmer until dry ingredients are fully incorporated
- add ketchup slowly, stirring
- simmer for 10 minutes
MOP:
Cider Vinegar
Apple Cider
Worcestershire Sauce
Salt
- simmer for 10 minutes
- cool in refrigerator
- pour in spray bottle for use.
Should this be on the menu for Opening Day 2022?
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