Pit Beast® Smoked BBQ Pork Ribs Recipe
- A slab of St. Louis Style Pork Ribs
- Pit Beast™ New England BBQ Rub
- Yellow Mustard
- Apple Cider Vinegar
- Apple Cider
- Your favorite barbecue sauce
- Aluminum Foil
- Metal Pan (disposal aluminum meatloaf pans work great)
- Heat your smoker to 275° F and place a metal pan full of water inside the smoker (you can also use an oven for this recipe - you'll just lose that smokey goodness).
- Remove the ribs from the package and dry with a paper towel.
- Remove the membrane from the back of the ribs. Use a butter knife to get it started and pull with a paper towel.
- It is suggested to trim the ribs down on all sides so the ribs are uniform and any excess fat or hanging meat is removed.
- Coat the ribs lightly with yellow mustard front and back.
- Sprinkle a light to medium coating of Pit Beast™ New England BBQ Rub on all sides of the ribs and pat down.
- Let ribs sit on the counter for 20 minutes.
- Place ribs meat side up in the smoker.
- Cook for two hours without opening the smoker.
- Spray ribs with a 50/50 mixture of apple cider vinegar and apple cider.
- Apply your favorite bbq sauce to the top of the ribs (I suggest thinning the sauce with white vinegar first).
- Let ribs smoke for another 20 minutes.
- Place a double layer of aluminum foil on the counter and spray foil with the 50/50 mixture of apple cider vinegar and apple cider.
- Pour a little bit of barbecue sauce over the cider and vinegar on foil.
- Remove ribs from smoker and place meat side down on foil.
- Wrap tightly and place foil-wrapped ribs back in smoker and meat side down.
- Cook for 1-2 hours more and until tender (test for tenderness after one hour by unwrapping ribs and probing with a toothpick near the center of the ribs and in-between the bones. If you have any resistance and the toothpick does not effortlessly go into the meat, let the ribs cook longer. Check again in 20-30 minutes.
- Once the ribs are probe (toothpick) tender, remove from smoker and let sit wrapped in foil on the counter for 30 minutes.
- Unwrap ribs and EAT.