St. Louis Style Hanging Ribs
- Leave one rack in the smoker placed at the top to leave enough room for the ribs to hang beneath it.
- Set smoker to 250° F.
- Next, prep the spareribs by squaring up the ends and trimming off the area where the meat becomes thin, and the bones are farther apart. To prepare them competition style, cut off the last two ribs on the smaller end.
- Flip the ribs over and remove the strip of meat that rubs diagonally across the ribs.
- Remove the membrane by lifting a corner of it from the edge of the ribs with a knife. Using a paper towel, grab the membrane and gently pull to remove it.
- Once the ribs are trimmed and prepped, combine the two Pit Boss seasonings together in a small bowl. Use the seasonings as a rub for the ribs, taking care to spread them evenly all over.
- Puncture a small hole under the last rib bone that is large enough for a meat hook.
- Use the hook to hang the ribs from the middle of the grate at the top of the smoker.
- Smoke the ribs for 4 hours, or until internal temperature reaches passed 185° F.
- Remove the ribs from the smoker and let rest for 10 minutes, then enjoy!
WOOD PELLET RECOMMENDATION
Pit Boss Trophy Blend Hardwood Pellets
To prevent ribs from drying out, spray them with a mixture of ½ cup of water and ½ cup of apple cider vinegar. Spray every 20 minutes during the cook time.
This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.