St. Louis Ribs
These St. Louis Ribs were so tasty, and I can still taste them just reading this recipe. This recipe uses the 3-2-1 method; however, you could use the 3-1-1 for more competition style ribs. If you want fall off the bone ribs then use the 3-2-1 method for these St. Louis Ribs. Either option you pick, the recipe is still very flavorful and will be a crowd pleaser.
What is the 3-2-1 smoking method? Basically, you cook the ribs for 3 hours with full smoke. Then you wrap the ribs in foil and smoke them for another 2 hours after that. Finally, take the ribs out of the foil and smoke for another hour.
Spritz Ingredients:
- 1 1/2 cup apple juice
- 2 tbsp. Worcestershire sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. soy sauce
- 1/3 cup apple juice (for Step 2)
Mix these ingredients into a spray bottle and turn on mist setting.
Rub Ingredients:
- 1 tsp red pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp. granulated sugar
- 1 tbsp. brown sugar
Mix these ingredients together using a coffee grinder. Tip: I used an empty spice container when applying the rub.
Smoke Time: 3 hours
Cook Time: 6 Hours
Temp Setting: 226 degrees F
Bisquettes Flavor: Chili Cumin
Ribs Completed Temp: 191 degrees F.
Cooking Method: 3-2-1
Directions:
- Set your Bradley Smoker temp, smoke, and timer.
- Set your ribs out of the fridge and allow to reach room temperature before placing in the smoker.
- Remove ribs from package and remove membrane from the backside of the ribs. If you are having trouble gripping the membrane use a paper towel to grip it.
- With the membrane removed now apply the rub on both sides. Tip: I used all the rub on these ribs that the recipe made.
- Step 1 of (3)-2-1 Place the ribs in the smoker and start your timer for 3 hours. Use the spritz and mist the ribs every hour to help keep the meat moist.
- Once the ribs have cooked with smoke for 3 hours it is time to turn off the smoke generator. Pull the ribs from the smoker and wrap them in foil. Pour 1/3 cup apple juice in the foil and wrap up tightly.
- Step 2 of 3-(2)-1 Place the ribs (wrapped in foil) back into the smoker for 2 hours. You do not need to smoke during these two hours because the ribs are wrapped in foil.
- During the final step 3-2-(1) unwrap the ribs and get your sauce ready. Place the ribs back onto the rack and sauce them on both sides. Use whatever sauce you prefer (I make my own sauce). Place the ribs back into the smoker for the final hour after they have been sauced.
- Now it is time to admire those tasty ribs that you have been waiting for. The meat should be pulled back from the bone a bit as seen in the picture.
- Your ribs are done! I hope you have enjoyed this recipe.
ButcherBox– Get the meat you want shipped directly to your front door, its as easy as that. In this recipe above I used the Sirloin tips from ButcherBox. If you have more questions or would like to get setup with your meat order click the link below.
100% grass-fed and grass-finished? YES
Pasture-raised? YES
Humanely raised? YES
Source of Omega-3s, vitamins, and minerals? YES
Ever given antibiotics or added hormones? NO
