Print

St. Louis Ribs with Palmer’s Hickory Rub

St.Luis Ribs with Pamers Hickory Rub
Print Recipe

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.

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

Find it online: https://palmersdirecttoyou.com/st-louis-ribs-with-palmers-hickory-rub/

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.