@SmokinAl changed the way I did ribs a few years ago. We like this smoking recipe just fine because it is so easy and it doesn't take a lot of fiddling with the smoker or the ribs.
I bought St. Louis Style ribs because they were cheaper than baby back and pork spare ribs...but any of them will do. Buy whatever is on sale.
I bought St. Louis Style ribs because they were cheaper than baby back and pork spare ribs...but any of them will do. Buy whatever is on sale.
- I use an MES40 set at 260F (usually set between 250F-275F)
- No water in the pan - ever
- AMNPS - hickory
- I never remove the membrane and these ribs needed no trimming
- They were seasoned with SPG about 3 hours prior to smoking, wrapped in foil, and then back into the fridge
- I only wrap them in foil "during the smoke" if I am in a hurry
- Ribs are always served naked with BBQ sauce on-the-side