Trim the ribs. Square up these St Louis Ribs,
remove any surface fat on top and remove
the membrane from the bottom bone side.
Prepare the smoker. Get your smoker fired
up to 275 degrees using Royal Oak Lump
Charcoal or if using a pellet grill, use the
charcoal pellets. Mix in the Pecan wood.
Apply the seasonings. Spritz your ribs with
Apple Juice for your rub applicator. Apply the
Richard Fergola Butter Pecan seasoning to
both sides of the slab and let set on your
counter for 1 hour to sweat.
Smoking the ribs. Place the ribs on the top
rack of the smoker with the bone side down
for approx 2.5 hours at 275 degrees. Once
you have the color, then wrap in foil with
brown sugar, butter, honey, turbinato sugar
and some sauce. Wrap with the bone side
down for about another 1.5 hours or until the
ribs temp out at approx 212 degrees.
Sauce & Serve. Apply your favorite sauce,
slice and serve some killer wings!
