THIS WEEK I made some St. Louis Style ribs. Purchased at Heinen's; two brothers from Ohio who've taken Illinois by storm. Great supermarket not too far from my house.
When you get your ribs, be sure and ask the butcher if they will strip off the membrane. A lot of folks say it's easy, but I always wind up leaving a few sections intact, or gouging the pig (which would be bad). Better to leave such a delicate operation to the professionals. They were more than happy to oblige!
Then, while the smoker is getting ready with lump charcoal in the chimney, I dusted the racks with a heavy dose of Carolina Dirt, from, of all places, Chicago! A fantastic rub and my personal favorite. The family likes it a lot. Let the ribs come to room temperature; I let them sit for about 45 minutes.
Then into the smoker for two hours (at 225) with a combination of Apple and Cherry smoke. Then out of the smoker, into a tight wrap of foil and back into the heat (still 225) for two more hours. The first two hours get the smoke right; the next two hours tenderize the meat.
Finally, into an oven on convection at 300 for about an hour, after being mopped with barbecue sauce. Well, two of the ribs were mopped; Debbie likes hers with dry rub only. The BEST sauce, in my opinion, is Two Fat Guys.
They came out fantastic, and while not bacon, they are certainly porcine!
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