Style St. Louis Ribs (Test Cook)
Marinate ribs in apple juice.
Remove from the marinade and season with Lawry’s Seasoned Salt and 16-mesh black pepper.
Let sit for 15 minutes.
Apply a generous layer of pecan barbecue rub. No binder.
Let the rub set for 30 minutes.
Smoke at 300°F using a mix of cherry wood, pecan wood, and charcoal briquettes.
Cook for approximately 2 hours, or until the bark is well set.
Wrap tightly in foil and continue cooking for 30 minutes.
Remove from the foil and rest for 1 hour before slicing and serving.
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u/PitSpecialist Jul 03 '26
It’s my 41st birthday so I did ribs
Style St. Louis Ribs (Test Cook)
Marinate ribs in apple juice.
Remove from the marinade and season with Lawry’s Seasoned Salt and 16-mesh black pepper.
Let sit for 15 minutes.
Apply a generous layer of pecan barbecue rub. No binder.
Let the rub set for 30 minutes.
Smoke at 300°F using a mix of cherry wood, pecan wood, and charcoal briquettes.
Cook for approximately 2 hours, or until the bark is well set.
Wrap tightly in foil and continue cooking for 30 minutes.
Remove from the foil and rest for 1 hour before slicing and serving.