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Pork Ribs

Pork Ribs and Big Sur Smokehouse Brisket recipes




Thomas J. Story
 2 racks St. Louis style pork ribs, about 2.5 lbs. each
 Barbecue Spice Mix
 Oak, hickory or applewood hardwood or pellets, depending on what type of smoker you’re using
1

Remove the ribs from packaging, and pat dry with a clean towel. Dust the ribs with the Barbecue Spice Mix until they are completely covered.

2

Fire up your smoker or pellet grill. Bring the temp to 225°F. Place the ribs in the smoker and smoke/cook, about 4-6 hours or until the tips of bones on the racks are exposed by about ¼ inch. The bones should be able to be pulled out of the rack easily.

3

Remove from smoker and rest for 10 minutes before cutting. Serve while hot.