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:
- Pickled Red Onions
- Roasted Sweet Corn Succotash
- Blue Cheese Jalapeño Coleslaw
- Grilled Pork Chops with Fresh Herbs and Smoked Garlic
Ingredients
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
Directions
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.
