1 rack St Louis or Spare cut pork ribs
Approx 1/3 cup of Hardcore Carnivore Red seasoning
1/4 cup brown sugar
3 tbsp butter
1/3 cup BBQ sauce or glaze
- ire up your cooker/smoker to temperature of 225f, and get it to hold at that point.
- Prepare the ribs, and make sure to remove the membrane from the back of the bones. This is easiest to remove with a paper towel, just, lift one of the corners with the paper and pull – it should come off in one go. You can also trim away any excess fat or loose meat for a neater appearance.
- Pat ribs dry with another paper towel, and season generously with BBQ rub on both sides, then place in smoker for approx 3 hours, making sure to monitor and maintain your 225f temp without any major spikes or drops.
- Prepare two large squares of foil, one on top of the other, and place butter and brown sugar along the bottom. Remove ribs from smoker and place meat side down onto the sugar/butter. Wrap the parcel tightly and return to the smoker for a further two hours.
- After two hours, carefully open the foil package (there may be quite a bit of liquid that has accumulated) and gently return the rack to the smoker, bone side down. If this is too difficult, you can simply unwrap the ribs and tuck the foil in at the sides, forming a “boat’ around the meat and leaving the tops of the ribs exposed.
- Using a brush, paint on a generous amount of the BBQ sauce onto the meat side of the rack. Close the lid and smoke a further 15-20 minutes, which will allow the sauce or glaze to set. You should be able to lightly tug on the bones and feel little resistance. If you feel they could be more tender, leave in the smoker for up to an hour. Re-baste if desired.