Beginner's Guide to Smoking Perfect St. Louis Style Ribs
#pork ribs#barbecue#Texas hat hanger spice#hickory wood#Camp Chef
Learn how to smoke tender, flavorful pork ribs with a simple spice rub and hickory wood smoke. This step-by-step guide covers drying, seasoning, smoking, and finishing your ribs for a delicious mahogany finish and smoky flavor.
Ingredients extracted via AI
Ingredients
pork ribspaper towelsTexas hat hanger spice rubhickory wood chunks250 g tomato paste1 Šálka ketchup0.25 Šálka fresh lemon juice2 PL Worcestershire sauce0.5 Šálka brown sugar
Procedure generated via AI
Choose St. Louis or baby back ribs and pat them dry on both sides with paper towels.
Trim off any large pieces of excess fat or meat, such as the skirt on the ribs.
You don't need to remove the membrane from the back; simply loosen it with a knife.
Season the ribs generously with the Texas hat hanger spice rub, applying more to the meat side and less on the bone. Make sure to cover all surfaces including edges and corners.
Let the ribs rest with the seasoning for 10-15 minutes to absorb the flavors.
Prepare hickory wood chunks and preheat your grill or smoker to 225°C (around 435°F).
Place the ribs in the smoker, meat side up, and smoke them for 5 to 6 hours without wrapping or adding sauce.
After 4 hours, prepare the Texas-style barbecue sauce by combining 8 ounces of tomato paste, 1 cup of ketchup, 1/4 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, and spices from the recipe in a saucepan over medium-low heat.
Stir in 1/2 cup brown sugar last, mix well, and let the sauce simmer gently for about 5 minutes.
At 5 and a half hours, check the ribs for tenderness by bending them—there should be no cracking. Measure the internal temperature between the bones; it should be 195-200°C (383-392°F).