Steakhouse St Louis Ribs

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the smoker to 300°F using hickory, oak or pecan pellets.

Step 2

2. Trim the ribs by squaring the ends, removing any unwanted cartilage, and trimming away hard pockets of fat.

Step 3

3. Turn the ribs bone-side up and remove the membrane using a paper towel for grip if needed.

Step 4

4. Apply a light coat of SPG to both sides of the ribs, then layer on the Steak & Chop Rub & Seasoning.

Step 5

5. Place the seasoned ribs on a sheet pan and let the seasonings sweat into the meat for a 15-20 minutes.

Step 6

6. Place the ribs meat-side up on the top rack of the smoker and cook at 300°F for about 1 hour and 45 minutes, or until the ribs develop good color and caramelization.

Step 7

7. Lay out two sheets of aluminum foil and place one rack meat-side down on each sheet.

Step 8

8. Pour half of the beef consommé over each rack, then wrap the ribs securely in the foil.

Step 9

9. Return the wrapped ribs to the smoker and continue cooking at 300°F, checking for tenderness as they approach the three-hour total cook-time mark.

Step 10

10. Check the ribs by holding one bone down and gently pushing on the neighboring bone; when the bone begins to push through the meat with very little resistance, the ribs are ready. Temp should be approximately 203-205

Step 11

11. Remove the ribs from the smoker, keep them wrapped, and let them rest for 45 minutes to 1 hour.

Step 12

12. Unwrap the ribs, slice between the bones, and serve.

↑Support creators by visiting their site 😊