"An easy recipe that never disappoints. I love that! The Pigasus rub from Angus & Oink contains bacon, honey, and jalapeño. Nicely spicy with a hint of sweetness and the savory taste of bacon. Combined with the smoky PitBoss sauce from Angus & Oink, these are the ribs you'll be licking your fingers clean for. Top with some chopped spring onion and fresh pepper. Enjoy! Let's get started." - Tim
Let's get started!
- Remove the membrane from the back of the ribs by inserting a fork between the rib and the membrane and pulling it off. Apply the rub to both the front and back of your spare ribs and let it marinate for at least 15 minutes.
- Start your barbecue, smoker, or grill and heat it to 120 °C. Once the barbecue or smoker is up to temperature, sprinkle some Cherry Smoking Wood on the glowing coals. Then place the meat on indirect heat on the barbecue with the meat side facing up.
- Insert your meat thermometer into the thickest part of the ribs and place them on the BBQ. After 2.5 hours, wrap the ribs in aluminum foil and pour some Coca Cola over them (not too much!). Continue cooking the ribs until they reach an internal temperature of 95 °C.
- Now unwrap them and coat them with the Pitboss barbecue sauce – put them back on the grill for another 30 – 60 minutes and then you can enjoy your St. Louis Style Ribs!
- Note – keep your temperature constant – especially in the final phase, as you don't want the sugars from the barbecue sauce to burn. The meat thermometer from The Meater is your best friend for this task. Enjoy!
Tip
Is this recipe right up your alley? Then check out Tim's other recipes on his Instagram @grilltimster or visit www.grilltimster.com.
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