Ultimate Slow-Smoked St. Louis Style Ribs
Tender, juicy, and perfectly seasoned. This recipe uses the classic “low and slow” method on a pellet grill to achieve a deep smoke ring and fall-off-the-bone texture. No fancy sauces needed—just a quality binder, a heavy coat of SPG, and a little patience.
Ingredients
- 1 Rack St. Louis Style Pork Spare Ribs
- Binder: 100% Pure Avocado Oil
- Seasoning: Dan-O’s Gold Standard SPG Tri-O (Salt, Pepper, Garlic blend)
- Supplies: Heavy-duty aluminum foil, an internal meat probe, and wood pellets (hickory or competition blend).
Cooking Instructions
1. Prep and Clean
Rinse the ribs under cold water and pat them completely dry with paper towels. Use a butter knife to loosen the membrane (the thin, silver skin) on the bone side of the rack and pull it off. This ensures the seasoning and smoke can penetrate the meat. Trim away any loose or dangling bits of fat for a clean, uniform rack.
2. The Binder and Seasoning
Apply a light, even coat of avocado oil to all sides of the ribs. This acts as the binder. Generously season the meat side first, then the bone side, with the SPG blend. Don’t be shy—ensure you get full coverage on the edges as well.
3. The First Smoke
Preheat your pellet grill (like a Z Grill) to 250°F. Place the ribs directly on the grates, bone side down. Insert your temperature probe into the thickest part of the meat (avoiding the bone). Close the lid and smoke until the internal temperature reaches 165°F to 170°F (this usually takes about 3–4 hours).
4. The Foil Wrap
Once you hit your target temperature, remove the ribs. Lay out a large sheet of heavy-duty foil and wrap the rack tightly. This “crutch” locks in the moisture and helps the connective tissue break down faster.
5. The Final Push
Place the wrapped ribs back on the grill at 250°F. Continue cooking until the internal temperature reaches 203°F to 205°F. At this point, the meat should be pulling back from the ends of the bones.
6. The Rest
Remove the ribs from the heat and let them rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute so every bite is as juicy as the first.
Serving
Unwrap the ribs and slice between the bones using a sharp chef’s knife. Serve them dry to let the SPG flavor shine, or add a light glaze of your favorite BBQ sauce during the last 15 minutes of cooking if you prefer a sticky finish.
Pro Tip: Look for the “pull” on the bones. If you can see about a quarter-inch of the bone sticking out from the meat, you know they are perfectly tender and ready to eat!