ST LOUIS STYLE PORK RIBS RECIPES

Steps:

• Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
• Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
• Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
• Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
• Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
• Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
• Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
• Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.

Steps:

• Light your Pit Barrel® according to the instructions.
• Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
• If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
• Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
• Moderately coat both sides of ribs with the Beef and Game Pit Rub.
• Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
• Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
• Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well. Tip: Check in and look at the ribs each hour until familiar with the Pit Barrel® cooking process.
• Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
• Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
• Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using the Ultimate Chef's Knife.