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Hanging St. Louis-Style Ribs
Hanging St. Louis-Style Ribs
Rated 4.0 stars by 11 users
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
270 minutes
Channel your inner pit master with these delicious Hanging St. Louis-Style Ribs. When hung and smoked vertically in the Pit Boss Platinum Series Lockhart, the fat and juices run down the length of the rack, making them extra juicy and tender. Baste in BBQ sauce and wrap in foil for the final 2 hours of cooking for extra tenderness and flavor.
Ingredients
1 1/3 cup Apple Juice
1 2/3 cup
BBQ Sauce, divided
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To Taste, Pit Boss Homestyle Pork Rub
4 Half Racks
Spare Ribs, St. Louis Style
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Pit Boss Hickory Blend Hardwood Pellets
Aluminum Foil
Basting Brush
Meat Hooks
Paper Towel
It’s not just St Louis Ribs that are great for hanging. Try it out with baby backs, spare, and beef ribs as well.
St. Louis-style spare ribs are meaty ribs cut from the belly and trimmed down into a flatter, rectangular shape. The unique cut makes them easier to brown, with a higher fat content that increases flavor when smoked low and slow.
Wood Pellet Recommendation
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
WHAT ARE ST. LOUIS STYLE RIBS?
Directions
Fire up your Pit Boss Platinum Series Lockhart and preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
Using a sharp knife, remove the back membrane from the rib racks and pat dry with paper towel. Cut rib racks in half, then season generously with Homestyle Pork Rub.
Insert a hanging hook under the top rib, then transfer racks to the smoking cabinet. Smoke for 2 ½ hours.
Remove ribs from the smoking cabinet and set on heavy duty foil. Mix together ⅔ cup BBQ sauce and ⅓ cup apple juice, then brush thinned BBQ sauce on both sides of ribs. Pour ¼ cup of apple juice around each of the ribs. Fold over foil, then transfer to the grill, meat side down. Increase temperature to 300° F and continue cooking for an additional 2 hours.
Remove ribs from the grill, baste with BBQ, then return to the grill and cook for another 10 to 15 minutes. Allow to rest for 15 minutes, then slice and serve hot.
ENJOY!