Posted: 12/23/2025 9:26:38 PM EDT
|
I have two pretty evenly symmetrical and sized racks of St. Louis spare ribs that family is wanting for Christmas. I’ve watched a few videos, is it as simple as cutting the racks into individual bones, apply rub without binder, getting your smoker to 275° or 300° and pull after they get around 170° then foil pan with butter, sauce, spice/honey/brown sugar, and put it back on for another 45 minutes? |
Looking for work: athletics admin, marketing, event promotions, facility operations.
When you have to shoot, shoot. Don't talk.
Joined:
Jun 2003
Posts:
22425
EE: 100% (59)
PA, USA
|
Not a fan. A couple of us hardcore smokers tried them. I prefer leaving them as a whole rack, or cutting them in halves if necessary. Keep your ribs traditional. If you want burnt ends, then do them correctly. Burnt end style pork belly is a crow pleaser. |
Preferred pronoun: MARINE