Learn to cook St. Louis style ribs the way a PRO does it - on a drum smoker, wrapped with apple juice, honey, and a whole lot of flavors!
Let's get right into it! First, let's talk about sourcing the ribs. If you can, get yours from a local meat provider. Get a rack trimmed to St. Louis, or a full spare ribs rack and trim it down yourself.
To trim down a full spare rib down to a St. Louis style, trim off the rib tips as well as the edges. Use the longest rib (probably the 3rd or 4th on the thickest side) as a guide of how much to remove.
Finally, clean up the rib rack by removing the membrane from the bones side.
Let's get cooking! First, season the front (meaty) and back (bones) side of the ribs with a medium coat of Cow Cover Hot. Then apply a light coat of Killer Bee on just the front side of the rib.
Cook the ribs on a drum smoker preheated to 300ºF (149ºC). Rotate the grate every 30 minutes for even cooking. When the rub is set and the color is a rich mahogany color (between 1.5 – 2 hours), remove from the smoker.
Time to wrap the St. Louis ribs! Lay down a double layer of foil. Add the Pineapple Heat rib glaze, apple juice, Killer Bee rub, Parkay blue squeeze butter, and honey to both sides of the ribs. Seal the wrap, and return the ribs to the smoker.
Cook the ribs until they are tender. You can use a toothpick or a meat thermometer to help determine the tenderness. You're looking for a core temperature of 204-210ºF (95-99ºC).
When done, remove the ribs from the smoker and pour out the majority of the au jus into a cup. Allow the ribs to steam out for 5 minutes before saucing both sides with the warm sauce. Dust the meaty side with Honey BBQ Wing Dust, seal the foil back up, and let them rest for 10-15 minutes.
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