Slow-Smoked St. Louis Style BBQ Ribs


Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:



1 cup kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons dry mustard powder ¾ cup packed brown sugar 1 cup Spanish paprika ¼ cup garlic powder ¼ cup onion powder 4 slabs St. Louis cut pork ribs


Pre-heat smoker to 225 degrees. Thoroughly combine first 7 ingredients (the dry rub in a small mixing bowl). Liberally coat rib slabs with dry rub on both sides and cook in smoker for 4-6 hours until meat is tender and falling off the bone. Remove ribs from smoker, brush with a favorite sauce and serve. Serves 6–8.