Salt and Smoke BBQ: Pork Ribs

Salt and Smoke BBQ: Pork Ribs

Salt and Smoke BBQ shares how they serve up St. Louis style ribs. With five locations in the greater St. Louis area, they may know a thing or two on perfecting this rib style. One unique ingredient is that their rub calls for cinnamon.

Visit Kingsford Recipes for the Salt and Smoke BBQ: Pork Ribs Recipe

Ingredients: 

St. Louis-style pork ribs 21⁄2 pounds

coarse black pepper 18 tsp

salt 4 tsp

garlic powder 6 tsp

onion powder 6 tsp

chili powder 6 tsp

light brown sugar 6 tsp

paprika 9 tsp

cinnamon 1 tsp

Directions: 

First, locate the backside of the pork rib and carefully remove the membrane by cutting a small slit and using a paper towel or clean kitchen towel to grab hold of it. Once removed, it's time to make a rub by mixing together dry ingredients and seasoning both sides of the rib with your hands or a shaker. Next, preheat your grill to 275°F and place the rib on the smoker, making sure to put the thicker ribs closer to the heat source if you are cooking multiple ribs at once. Maintain the heat at the desired temperature and check the ribs after 2 1/2 hours. After 3-4 hours, check the ribs by grabbing one end and bending it right at the fourth bone. If you can bend the rib over itself, it needs additional time. If the meat pulls away from the bone, remove from the smoker. Enjoy your perfectly cooked ribs!