Prep time: 15 minutes
Cook time: 6 hours 30 minutes
- St. Louis Style Ribs
- Cimarron Docs Sweet Rib Rub
- Obie-Cue’s Double Strength Garlic Pepper
- Tiger Sauce BBQ Sauce
- Smokin Guns BBQ Rub – Hot
- Olive Oil
- Parkay Squeeze Margarine
- Brown Sugar
- Light Beer or Apple Juice
- Apple Wood & Charcoal
- Rinse St. Louis style ribs under cold water and pat dry with paper towels.
- Trim excess fat and rib meat leaving only rib rack.
- Remove membrane from the underside of ribs.
- Cover ribs with a light coat of olive oil.
- Coat and rub with a generous amount of Smokin Guns BBQ Rub – Hot.
- Add a light coat of Obie Cues Double Strength garlic pepper and rub it into the meat.
- Add a final generous coat of Cimmaron Docs Sweet Rub.
- Place on the baking sheet and return ribs to the fridge. Let sit in the fridge for about 30 minutes or just while you get the smoker going.
- Build a charcoal fire in smoker or cooker.
- Bring temperature to 225 degrees.
- Add 2-3 chunks of applewood.
- Place ribs directly on cooking grates bone side down.
- Allow ribs to smoke for 3 hours.
- After 3 hours remove the ribs.
- Place ribs on heavy-duty aluminum foil.
- On the top of the ribs, sprinkle some brown sugar, add a few squirts of Parkay Squeeze margarine, and drizzle some honey over them.
- Pour some apple juice or light beer into the bottom of the foil.
- Wrap tightly with foil and then place back on smoker or cooker for 2 hours.
- After 2 hours check ribs to ensure the meat is pulling back from bones (about an inch).
- Open foil and coat ribs with Tiger Sauce BBQ sauce.
- Leave ribs on the cooker with the foil open for an additional 1 hour.
- After the final hour, remove ribs and foil from the cooker or smoker.
- Add a final light coat of Tiger Sauce.
- Re-wrap in foil and let rest on the counter for 20-30 minutes.
- Remove ribs from foil, slice, and serve.