3-2-1 St. Louis Ribs

Cook Time

360 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

10 Mins

Servings

4



Ingredients


1/2 cup Brown Sugar

6 tbsp Butter

1 cup Memphis Style BBQ Sauce

To Taste, Pulled Pork Rub

2 St. Louis Style Rib racks



Cooking Instructions


These Pitmaster-quality St. Louis Ribs are as easy as 3-2-1. This simple and easy to remember method results in perfectly tender and juicy ribs that fall right off the bone. St. Louis style spareribs are rubbed with our signature Pulled Pork Rub and smoked for three hours, wrapped with brown sugar and butter for two, then basted in a Memphis-style BBQ sauce for the final hour of smoking. The sauce is caramelized and adds irresistible color to the racks and an extra kick of flavor...just don’t forget the napkins. 

Wood Pellet Recommendation 

In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets

Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.

  1. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Pulled Pork Rub. Transfer to the grill and smoke for 3 hours.
  4. Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
  5. Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
  6. Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
  7. Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
  8. Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.


Special Tools


  • Pit Boss Peach Paper
  • Scissors


Bigger. Hotter. Heavier. Tip


Having trouble picking out that perfect rack of ribs at the store? A good way to identify a choice rack is the presence of ample marbling and an even thickness.



Diet Info


  • Flexible Dieting


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