Smoked Ribs (St. Louis 3-2-1)


  • 1 part BBQ Salt
  • 1 part brown sugar
  •  mustard


  1. Wash ribs and remove membrane.
  2. Rub ribs with a thin coat of mustard so the rub will stick.
  3. Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar.
  4. Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends if the bones about 1/4 inch.
  5. Wrap each slab in foil and cook for 2 more hours at 220 degrees.
  6. Remove foil and place the ribs back on racks and cook one more hour at 220 degrees to firm up exterior.
Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *