Smoked St. Louis Rib Delight
Equipment
- 2 solid cutting boards
- 1 sharp boning knife or paring knife
- 3 aluminum baking pan
- aluminum foil
- 1 plastic spray bottle medium-size
- 1 brush for applying glaze
Ingrediënten
- 4 racks of spareribs
- Rib Marinade
- 3 cups Jack’s Old South Original Rub or make your own
- Rib Spritz
- 1 cup apple juice
- Pork Glaze
Instructies
Preparation of Ribs:
- Place the spareribs, bone-side down, on a cutting board.
- Trim off excess fat, especially around the first three ribs.
- Remove the thick membrane covering the bones by sliding a knife underneath and pulling it off.
- Trim any loose fat from the ribs.
- Cut the ribs into uniform slabs using the longest bone near the breastbone as a guideline.
- Place the trimmed ribs in a deep aluminum baking pan and cover with rib marinade.
- Let marinate for 4 hours.
Cooking Process:
- Preheat the smoker to 275°F (135°C).
- Remove the ribs from the marinade and pat them dry with clean towels.
- Apply the rub to the ribs and let them sit at room temperature for 30 minutes.
- Transfer the ribs to a clean aluminum baking pan and place them in the smoker.
- Smoke the ribs for 3 hours, spritzing them with the rib spritz every 15 minutes after the first 45 minutes.
- After 3 hours, transfer the ribs to a clean pan, pour apple juice over them, cover with foil, and smoke for 2 more hours.
- Remove the foil, apply pork glaze to both sides of the ribs, cover again with foil, and let them rest in the smoker for 1 hour.
Serving:
- Remove the ribs from the smoker and let them rest on a cutting board for 10 minutes.
- Cut the ribs into individual portions and serve immediately.
Rib Marinade:
- To be prepared in advance according to your preference.
Rib Spritz:
- To be prepared in advance according to your preference.
Pork Glaze:
- To be prepared in advance according to your preference.
Notes / Tips / Wine Advice:
Wine Advice:
These succulent ribs pair beautifully with a robust red wine such as Zinfandel or Cabernet Sauvignon.--------------------------------------------------------------------------------------------------
