How to Cook Authentic Low n Slow St.Louis Pork Ribs on a Smoker Bbq

For those of you who consider yourselves real enthusiasts of low and slow BBQ, nothing compares to the juicy, fall-off-the-bone flavour of a perfectly smoked pork rib! While there are many approaches to smoking pork ribs, in this post we will explore some delicious tips for ensuring that your ribs are smoked to perfection and enhanced by Boomas Swine and Dine BBQ seasoning. With our inimitable techniques and easy step-by-step instructions, you'll be able to whip up these flavorful treats right at home with minimal hassle! Put on an apron and fire up the smoker—it's time to get cooking!

Ingredients list: 

• Pork Spare Ribs
• Boomas Swine & Dine Rub
• Honey
• Butter 

Cook time: 2 Hours

Difficulty: Medium 

Method: 
 

1. Cut down your pork spare ribs by removing the rib tips, this makes them a St.Louis cut. 

2. Remove the membrane (if your butcher hasn’t already done it). 

3. Season every side of the ribs with Booma’s Swine and Dine Rub.

4. Get them into the Flaming Coals Offset Smoker running at 325f for 2 hours. 

5. Spritz the ribs every 30-40 minutes with water or apple juice

6. When your ribs reach 80°C it’s time to wrap them! Wrap in foil adding butter and honey to keep your ribs moist during the rest of the cooking process. 

7. Continue cooking your ribs until they are tender or reach an internal temperature of 195°F or 90°C. 

8. Slice and enjoy! 

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by: Michael Wilkie