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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

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.


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.


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