St Louis style pork ribs smoked in a Weber

St Louis style pork ribs smoked in a weber is one of the best things you can cook up.

This recipe shows you not only how to prep your ribs but also how to make a dry rub that you can use on any cut of pork, poultry and fish.

I’ll go through BBQ set up, temps to cook at, what smoking wood I use and what I’m looking for at each stage of the cook, from bark formation, to wrapping the ribs.

Once you have watched this video, you’ll be smashing out ribs each weekend.


As always, cheers for watching





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Ingredients:
Pork Ribs
Rub:
4 tablespoons of sweet paprika
3 tablespoons of brown sugar
2 tablespoons of kosher salt
1 tablespoon of coarsely ground black pepper
2 teaspoons of mustard powder
2 teaspoons of garlic powder
2 teaspoons of onion powder
¼ teaspoon of cayenne pepper

Wrap:
75 grams of unsalted butter
3 tablespoons of honey
4 tablespoons of brown sugar


Items Used:
57cm (22”) Weber Kettle
Chimney Starter




Feeds: 1 to 2

Preparation Time: 1 hour

Cook Time: 3 hours

Cuisine: Australian / American


Hydration: 6 x beers

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