Indulge in the smoky and mouthwatering flavors of these BBQ St. Louis Ribs. These tender and juicy ribs are seasoned with Bone Sucker Rib Seasoning, coated in a delicious Texas Drip BBQ Sauce, and cooked to perfection. The addition of Garlic Smoked Rapeseed Oil adds a subtle smoky aroma to elevate the overall taste. Whether you're hosting a summer barbecue or simply craving some comforting barbecue goodness, these ribs are sure to satisfy your cravings.
Smoked BBQ St. Louis Ribs
Rated 3.3 stars by 6 users
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
240 minutes
Calories
650
Indulge in the smoky and mouthwatering flavors of these BBQ St. Louis Ribs. These tender and juicy ribs are seasoned with Bone Sucker Rib Seasoning, coated in a delicious Texas Drip BBQ Sauce, and cooked to perfection. The addition of Garlic Smoked Rapeseed Oil adds a subtle smoky aroma to elevate the overall taste. Whether you're hosting a summer barbecue or simply craving some comforting barbecue goodness, these ribs are sure to satisfy your cravings.
Preheat your smoker or barbecue to a temperature of 225°F (107°C).
Prepare the St. Louis Ribs by removing the membrane from the bone side using a paper towel for better smoke penetration.
Generously rub the Garlic Smoked Rapeseed Oil all over the ribs.
Evenly apply the Bone Sucker Rib Seasoning to both sides of the ribs, gently pressing to adhere.
Place the ribs on the smoker or barbecue and smoke for 3 hours, maintaining a constant temperature.
After 3 hours, baste the ribs with Texas Drip BBQ Sauce on both sides and wrap in butchers paper. Add a chunk of butter and a splash of beer if you’re a baller.
Continue smoking the ribs for an additional 1-2 hours, or until they reach an internal temperature of 195°F (90°C) and the meat is tender.
Remove the ribs from the smoker or barbecue and let them rest for a few minutes.
Slice the ribs and serve with extra Texas Drip BBQ Sauce on the side.
Enjoy your delectable Smoked BBQ St. Louis Ribs!
Recipe Note
You don't HAVE to wrap the ribs, just be cautious about the high temp caramelising the sauce though!
