They said better ribs couldn’t be done. Challenge accepted.
Ok, I admit that statement was so over dramatic…BUT…if you are like me, half the fun of backyard bbq is experimenting till you finally get it right. This St. Louis Style Rib video is a culmination of different bbq tips, tricks and techniques I learned over the last few years.
Tools I used in this video:
Pit Boss Knife Set: https://pitbossgrills.77jaha.net/QyddO6
Rib Membrane Removal Tool: pitbossgrills.77jaha.net/XY99x3
Uncle Steve’s Competition Pig Shake: https://unclestevesshake.com/ols/products/competition-pig-powder
Drip EZ Tub: https://www.bbqguys.com/drip-ez/xl-bbq-prep-tub-pit-master-black-tubldxl-1-bl
Pit Boss Pro Series Elite 1600: pitbossgrills.77jaha.net/Mmddmn
LC’s Butt Hurt Injection: https://amzn.to/48QJYPJ
Texas Oil & Dust Jack’d: https://texas-oil-dust.myshopify.com/products/fos-f8
SpitJack Injector: https://amzn.to/48riuAu
(NEW!) Pit Boss Cutting Board: pitbossgrills.77jaha.net/5g00g1
Grill Sergeant’s Sweet Drippin’ Ribs Recipe:
Start out with a St. Louis style cut of ribs
Cut and square up the sides and remove the membrane
Season the ribs and let them sit at room temp for 45 mins
Set your smoker to 275.
Inject your ribs, making sure to inject the meat on each rib.
Lightly dust with rub.
Set on the Smoker.
In 1 Hr, spritz the ribs down.
(My sprits was 1/2 Sprite 1/2 Pineapple Juice – and add a little water)
Let it smoke for another hour.
Pull and wrap them in foil meat side down
Include Butter, Brown Sugar and Honey in the wrap
Put them back on the smoker (Meat side down) for 1 Hour.
Pull them and put them back on the smoker.
Take some BBQ Sauce and mix it with the juice from the foil.
Glaze the ribs in the bbq sauce.
Smoke for 15 mins.
Pull and let them rest for 15-30 mins
Carve in and enjoy!
If you have any questions or if you try out this recipe, let me know in the comments!
Thanks for watching!
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