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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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St. Louis Ribs with Palmer’s Hickory Rub
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St. Louis Ribs with Palmer’s Hickory Rub

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St. Louis Ribs with Palmer’s Hickory Rub

St.Luis Ribs with Pamers Hickory Rub
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These St. Louis style pork ribs are seasoned with Palmer’s Nearly Famous Hickory Seasoning and slow-smoked over apple wood before being finished with Dinosaur Bar-B-Que Sensuous Slather Sauce. The 3-2-1 method creates tender ribs with a smoky bark and sticky glaze.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 1 hour
  • Cook Time: 5 hours
  • Total Time: 6 hours
  • Category: Main Course
  • Method: Grill, Smoke
  • Cuisine: American

Ingredients

Scale

1 rack St. Louis style pork ribs (about 4 lbs)

3 tbsp Palmer’s Nearly Famous Hickory Seasoning

1 tbsp Palmer’s Nearly Famous Cajun Rub

1 tbsp Diamond Crystal kosher salt

2 tbsp brown sugar

1 cup Dinosaur Bar-B-Que Sensuous Slather Sauce

Humphrey lump charcoal, as needed

Apple wood chunks or chips

2 tbsp butter

Splash of apple juice

Instructions

  1. Remove the membrane from the back of the ribs by sliding a butter knife underneath, gripping with a paper towel, and pulling it away.
  2. Combine the Hickory Seasoning, Cajun Rub, kosher salt, and brown sugar. Coat the ribs evenly on all sides and refrigerate uncovered for 1 hour.
  3. Prepare your grill or smoker for indirect cooking at 250°F. Add apple wood chunks to the coals.
  4. Place the ribs bone-side down and smoke for 3 hours, maintaining a cooking temperature between 225°F and 250°F.
  5. Wrap the ribs tightly in foil with the butter and a splash of apple juice. Return to the smoker and cook for 90 minutes to 2 hours, until the ribs are noticeably tender.
  6. Remove the ribs from the foil. Brush generously with Dinosaur Bar-B-Que sauce and return to the smoker uncovered for 30–60 minutes to set the glaze.
  7. The ribs are finished when the meat has pulled back from the bones about ¼ inch and the rack bends easily when lifted from one end. Internal temperature should be at least 195°F.
  8. Rest for 15 minutes before slicing between the bones and serving.

Notes

The 3-2-1 method (3 hrs smoke, 2 hrs wrapped, 1 hr sauced) is the framework — adjust timing based on rib thickness. Ribs are done when they bend and the meat pulls back from the bone about ¼ inch.

Nutrition

  • Serving Size: 4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.