St Louis Ribs
on the Drum Smoker
This week we used our trusty Cotton Gin Smoker. We showcased the CGS ability to hang meats. This smoker gives you the ability to cook low and slow or hot and fast. St. Louis Ribs are a staple in our house, hanging them on a CGS takes them to a new level. This recipe is simple to follow and can be used on any smoker.
Recipe
· 2 tbsp. of All Purpose Rub (we used DB 180)
· 2 tbsp. of BBQ Rub (we used Steak Princess Sweet Rapunzel)
· 2 Racks of St. Louis Style Ribs
· 2 tbsp. of Brown Sugar
· 3 tbsp. of Honey
· 4 tbsp. of Butter
· 1/4 Cup of BBQ Sauce
We setup our CGS to run at 250 degrees, using BB Charcoal and Oak & Hickory wood chunks.
While the smoker is coming up to temperature prep your ribs; Remove the membrane from the back of the ribs and remove any fat as well.
For this recipe I did not use a binder. I applied the AP Seasoning and let the meat rest, then applied the BBQ Rub. I left the ribs sit again until all of seasoning was incorporated.
I placed a hook two bones down in the middle of the thin end of the ribs. Once the smoker reached its temp, I hung the ribs facing the heat in the drum. Let the ribs hang for 2 hours or until the ribs reach your desired color.
Once the color is reached, remove the ribs from the smoker, replace the hanging system with your grill grate.
Wrap the ribs using the aluminum foil. Place the Brown Sugar, Honey and Butter in the foil, place the ribs in the foil, meat side down, wrap in foil.
Place the ribs back on the smoker for another 1 ½ hours or until the ribs are tender but not falling apart.
Once this is reached lightly sauce the ribs on both sides.
Let the sauce setup in the smoker for at least 15 minutes.
Remove and serve!
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Gear:
Javelin Pro Instant Read Thermometer
Mercer Culinary RPX Curved Boning Knife
B & B Charcoal Competition Char-logs
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