All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.
To those who already love pork racks, have we got something special for you! Paired with savory marinades and seasonings, this recipe will blow your mind.
Napoleon Gourmet Grills‘ unique dual fuel feature allows you to achieve the taste and texture of food seared over natural lump charcoal with the simplicity of a gas fired ignition.
By
Tom Jackson
