St. Louis Ribs
We did something a little different for this video. We wanted to compare the difference between leaving the membrane on and taking it off. We cooked these ribs the way we like them, with a simple Salt, Pepper and Garlic seasoning and minimal liquid when we wrapped. This recipe showcases the smoke and pork flavor and the seasoning is just there to enhance that flavor. Both of these ribs turned out amazing. The membrane on ribs tended to be a bit juicer but had a bit of a bite. The membrane off ribs were equally as tasty without the bite. I would eat either, but the comp cook in me says take the membrane off!
· 2 Racks of St. Louis Ribs
· Salt
· Pepper
· Garlic Powder
· 5 oz. Apple Juice
· 5 oz. BBQ Sauce
We prepped these ribs leaving one membrane on but scored and the other off. We used a simple combination of Salt, Pepper and Garlic for our seasoning. You could certainly use your favorite all- purpose rub as well. We Setup our smoker to run at 275-300 degrees. We cooked the ribs unwrapped for 2.5 hours. We then mixed the Apple Juice and BBQ Sauce in a bottle. We wrapped the ribs using a couple of tablespoons of the juice in our wrap. The ribs went back on the smoker for 1 hour or until they were probe tender, this usually occurs between 205-210 degrees depending on the rib. We gave these a brief rest and dug in!
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