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St. Louis Ribs (About 3 Hours)

by Matt Kennard

Bark set, a short buttered wrap, then sauced until it tacks. Tender with a little bite, not falling off the bone.

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Yield
1 rack, 3-4 servings
Prep
15 min
Cook
2 h 45 min
Total
about 3 h
SmokedPorkDinnerWeekend projectEntertaining
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Three hours, not six. The wrap is short on purpose and watched closely, because the failure here is softness rather than toughness.

Ingredients

1 rack, 3-4 servings

Method

  1. Prep membrane off

    Trim the rack and pull the membrane off the back.

  2. Prep 15 min · seasoning looks wet

    Bind with mustard, season per the Kennard BBQ Base, and let it adhere.

  3. Smoke 90 min · bark set, top cracking, meat pulled back slightly

    Smoke at 250F until the bark sets - the top starts to crack and the meat pulls back a little from the bones. Spritz with apple cider vinegar.

  4. Smoke 45-60 min · tender, not soft

    Wrap in foil meat-side down with a few pats of butter and a few lines of your finishing sauce. Back on, and watch it - this is where ribs go from tender to mush.

  5. Smoke 20-30 min · sauce tacked up

    Unwrap, paint with sauce, and leave it until the sauce tacks up. Around 200F, but trust the visuals: tender, pulled back from the bone, not falling apart.

  6. Rest briefly rested

    Rest briefly and serve.

Goes with

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