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Meal Instructions

Specimen #0019·SMOKER·Weekend Project

Smoked St. Louis Style Pork Ribs (3-2-1 Method)

Smoky bark, fall-apart tender ribs, and sticky caramelized barbecue glaze perfected on the pellet smoker.

Cook temp

225°F

Total time

5.8h

REST

15m

Serves

PULL AT

202°F

Ingredients

2 racks St. Louis Style Pork Ribs — approx 5-6 lbs total

1/3 cups BBQ Pork Dry Rub

2 tbsp Yellow Mustard — as binder

6 tbsp Unsalted Butter — cut in pats

1/4 cups Brown Sugar

1/4 cups Apple Juice or Cider

1/2 cups Barbecue Sauce

Equipment

Pellet Smoker / Charcoal Smoker

Heavy Duty Aluminum Foil

Meat Thermometer

Basting Brush

DirectionsGet to the point

1Remove membrane from 2 racks of ribs. Season generously with sweet BBQ dry rub.

2Smoke unwrapped at 225°F for 3 hours meat-side up.

3Wrap tightly in heavy foil with 3 tbsp butter, brown sugar, and apple juice. Cook 2 hours at 225°F.

4Unwrap, brush with BBQ sauce, and cook 30 minutes until glaze sets and meat is probe tender (202°F).

Dad pro tip

The 3-2-1 method is foolproof for beginners. It guarantees a thick mahogany smoke ring and ribs that bite cleanly off the bone without turning mushy.

Kid adjustment

Cut into individual single-bone ribs for easy kid finger food.

Reheat

Wrap in foil with 1 tbsp butter and reheat in oven at 300°F for 15 minutes.

BASIS: Tested on 2 racks of St. Louis ribs at 225°F using hickory pellets on Traeger smoker.620 kcal · 48g protein · 22g carbs · 38g fat
USDA FoodData Central #168249

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Smoked St. Louis Style Pork Ribs (3-2-1 Method)