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St. Louis Cut Ribs

These St. Louis cut ribs cooked on the Yoder Smokers Custom Kingman are coming your way from our friend Bobby Brinson over at Vicious Pig BBQ, and they are absolute dynamite. St. Louis-style ribs are renowned for their rich flavor and distinctive texture, making them a favorite among barbecue enthusiasts. These delicious St. Louis-style ribs are characterized by their unique cut — removing the cartilage, sternum, and tips, leaving a rectangular slab of meaty goodness!

This particular recipe on the Yoder Smokers Kingman creates a smoky, sweet, and spicy flavor profile with a great bite that pulls just right from the bone. Take note of each and every ingredient, especially the Plowboys Barbecue and the R Butts R Smokin’ rubs as they take these ribs to an entirely new level!

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Recipe from @vicious_pig_bbq on Instagram

INGREDIENTS

  • St. Louis cut pork spare ribs
  • R Butts R Smokin Cherry Habanero Rub
  • R Butts R Smoking Honey Chipotle Rub
  • 2 sticks of unsalted butter
  • Binder (mustard, peanut oil, etc.)
  • Sugar in the Raw
  • Agave nectar
  • Apple juice
  • Plowboys en Fuego sauce
  • Plowboys Sweet 180 sauce
  • Heavy duty foil

INSTRUCTIONS

1. Heat your smoker to 275 degrees (pellet or wood is fine)
2. Peel membrane off the back of the spare ribs
3. Rub ribs with light binder on both sides
4. Use light coat of R butts R Smokin Honey Chipotle on each side
5. Use medium coat of R butts R Smokin Cherry Habanero rub on top of the honey rub
6. Let rest for 15 – 20 min prior to putting on the pit
7. Cook for 2 hours (or to your desired color) spritzing with apple juice every hour.
8. After 2 hours of cooking, pull ribs and prepare to wrap
9. Place two sheets of heavy duty foil on top of each other flat on a table for wrapping
10. Before placing ribs on foil do the following:
· Spritz the foil with apple juice
· Cut 1 stick of butter in 4 equal parts and place on the foil
· Sprinkle a generous amount of sugar in the raw on the foil
· Drizzle the top of the sugar with the agave nectar
· Place the ribs meat side down and do the same process to the other side
11. Wrap ribs tight and place back on smoker at 275 for 2 more hours
12. At the 1 ½ hour mark start to probe your ribs for tenderness with a thermometer or skewer
13. If your ribs feel like you are sticking the probe in a stick of room temperature butter or a jar of peanut butter, they are ready to pull
14. Unwrap the ribs and place on back on the smoker applying the following sauce
· 2/3 Plowboys Sweet 180 sauce
· 1/3 Plowboys en Fuego sauce.
· These should be mixed and heated as to never apply cold sauce to hot ribs.
15. Once the sauce is set remove from the smoker, cut and enjoy.
153 Views | 0 Comments

St. Louis Cut Ribs

These St. Louis cut ribs cooked on the Yoder Smokers Custom Kingman are coming your way from our friend Bobby Brinson over at Vicious Pig BBQ, and they are absolute dynamite. St. Louis-style ribs are renowned for their rich flavor and distinctive texture, making them a favorite among barbecue enthusiasts. These delicious St. Louis-style ribs are characterized by their unique cut — removing the cartilage, sternum, and tips, leaving a rectangular slab of meaty goodness!

This particular recipe on the Yoder Smokers Kingman creates a smoky, sweet, and spicy flavor profile with a great bite that pulls just right from the bone. Take note of each and every ingredient, especially the Plowboys Barbecue and the R Butts R Smokin’ rubs as they take these ribs to an entirely new level!

—

Recipe from @vicious_pig_bbq on Instagram

INGREDIENTS

  • St. Louis cut pork spare ribs
  • R Butts R Smokin Cherry Habanero Rub
  • R Butts R Smoking Honey Chipotle Rub
  • 2 sticks of unsalted butter
  • Binder (mustard, peanut oil, etc.)
  • Sugar in the Raw
  • Agave nectar
  • Apple juice
  • Plowboys en Fuego sauce
  • Plowboys Sweet 180 sauce
  • Heavy duty foil

INSTRUCTIONS

1. Heat your smoker to 275 degrees (pellet or wood is fine)
2. Peel membrane off the back of the spare ribs
3. Rub ribs with light binder on both sides
4. Use light coat of R butts R Smokin Honey Chipotle on each side
5. Use medium coat of R butts R Smokin Cherry Habanero rub on top of the honey rub
6. Let rest for 15 – 20 min prior to putting on the pit
7. Cook for 2 hours (or to your desired color) spritzing with apple juice every hour.
8. After 2 hours of cooking, pull ribs and prepare to wrap
9. Place two sheets of heavy duty foil on top of each other flat on a table for wrapping
10. Before placing ribs on foil do the following:
· Spritz the foil with apple juice
· Cut 1 stick of butter in 4 equal parts and place on the foil
· Sprinkle a generous amount of sugar in the raw on the foil
· Drizzle the top of the sugar with the agave nectar
· Place the ribs meat side down and do the same process to the other side
11. Wrap ribs tight and place back on smoker at 275 for 2 more hours
12. At the 1 ½ hour mark start to probe your ribs for tenderness with a thermometer or skewer
13. If your ribs feel like you are sticking the probe in a stick of room temperature butter or a jar of peanut butter, they are ready to pull
14. Unwrap the ribs and place on back on the smoker applying the following sauce
· 2/3 Plowboys Sweet 180 sauce
· 1/3 Plowboys en Fuego sauce.
· These should be mixed and heated as to never apply cold sauce to hot ribs.
15. Once the sauce is set remove from the smoker, cut and enjoy.
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