Smoked Pork Ribs

Indirect cooking or offset smoking such as on our PR, TS, SQ units. 


Cooking temperature 250 to 275.
Approximate cooking time: 4 to 5 hours for St. Louis, 3 to 3.5 hours for Baby Backs
Start the ribs two hours before you expect to serve


  1. Remove the membrane from the backside of the slab.

  2. This is best accomplished by taking a knife and just slide it under the membrane to lift a piece that can be grab by your fingers.  Use a paper towel to hold onto the membrane.

  3. Remove any excess fat from the front and back.

  4. Rub vegetable oil on the entire slab (this helps to "glue" your rub to the meat).

  5. Apply a light coat of the a medium layers of Smoking Guns Hot followed by Meat Church Honey Hog a 3rd layer of Cimarron Doc Sweet Rib Rub


  1. Start your fire and stabilize the temperature at 250 to 275.

  2. Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!), On a gas grill Hickory pellets or chips.  You can use smoke generates such as GrillKickers, BBQr's Pellet Pot and Amazing Pellet Tube.

  3. Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).

  4. Place the ribs in the cooker right from the fridge or cooler with the bone side down.

  5. Close the lid and leave it closed.

  6. Smoking of the ribs will take place in the very early stages of cooking.

  7. At 2 hours, remove the ribs, place on two sheets of heavy duty foil, sprinkle 2 tablespoons of brown sugar, 1/4 cup of apple juice and 2 tablespoons of honey or agave on top.

  8. Wrap the ribs in the foil and put back on the cooker.

  9. At 3.5 hours (for St. Louis, 2.5 hrs. for Baby Backs), check the thinner ribs for tenderness (each will cook at a different rate). If there's "pull back" from the bone and they bend into a sideways "L" when picked up with tongs, remove the ribs, open the foil and apply a 50/50 coat of Blues Hog Original BBQ Sauce and Tennessee Red to the topside and place back on the smoker for 5 to 10 minutes to set the sauce, After the sauce is set slice up and serve or close up the foil and place the ribs in a cooler to keep warm.

  10. Fill the air space in the cooler with newspaper so the ribs retain heat.

  11. Keep taking ribs off as they are done and place in the cooler.

  12. Sitting in the cooler will make the ribs nice and tender and will return juices to the meat.

  13. The ribs will stay hot for a long time while in the cooler.

That's it! Have a feast!

Lard have mercy!

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