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Each of these stages is important in working in smokey flavors, improving moisture, and adding BBQ sauce. It's similar to the process of smoked 3-2-1 ribs, but the smoking time is shorter thanks to St Louis ribs being trimmed down, with less bone and fat to cover. Place your St Louis ribs on your smoker grates, bone-side down.

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While they're smoking, mix together 1/2 Cup of apple juice and 1/2 Cup of water in a spray bottle. You'll want to spritz the ribs with this mixture every half hour. After 3 hours, remove the ribs from the smoker, but keep the smoker going at 225°F. Put your heavy-duty foil on the counter and crease the edges.

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Consistent Temperature: Ensure your smoker maintains a steady temperature, ideally between 225°F to 250°F. Fluctuations can affect the cooking time and the final result. Choose Quality Wood: The type of wood you use can influence the flavor. Woods like hickory, oak, or applewood are popular choices for ribs.

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225 ˚F / 107 ˚C. 02:00. Super Smoke. 8. Carefully unwrap the ribs (watch out for hot steam), and brush on both sides with Traeger BBQ sauce. Discard the foil. Place the ribs directly on the grill grates, bone-side down, and re-insert the probe. Grill until the sauce tightens, 30-60 minutes. 225 ˚F / 107 ˚C.

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Spare ribs and St. Louis-style ribs are larger and meatier and need to be smoked for longer. Use the 3-2-1 method for St. Louis or spare ribs when you're cooking at 250°F. Related Reading. 3-1-1 Ribs: Your Shortcut to Mouthwatering BBQ Bliss; Wrapping it Up. There you have it - the ultimate guide to smoking baby back ribs with the 2-2-1 method.

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Add the ribs to the smoker and cook for 1 hour. Spray the ribs with 8-10 sprays of the spritzer. Repeat this process for the next 90 minutes then cook for 30 more minutes. After 3 hours total of smoking time, remove the ribs. 1Pour about a ½ cup of the mixed sauce over the ribs and rub it in on all sides.

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How to smoke ribs is what it's all about. Not just that but how to make the best ribs using. Get ready because this video has all sorts of great info in it! How to smoke ribs is what it's all about.

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There are two famous methods of ribs grill. 3-2-1 rule for smoking ribs and the best method 2-2-1.Both processes are pretty darn simple but apply to different cuts of ribs. The former is for pork spare ribs and St. Louis Style ribs. 3-2-1 timing works best for this cut.While the latter is traditionally used for baby back ribs and 2-2-1 timing must be strictly observed; otherwise, the meat.

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Light coat of mustard then Jeff's original rub on both sides. Get smoker ready to cook at 230 degrees. Place ribs directly on grate boney side down for 2 hours. Wrap ribs in foil or place them in foil pan and cook for 2 hours. Remove ribs from foil and place bone side down on grate for 1 hour. Slice and serve.

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Many pitmasters use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs. This recipe and video will show you how easy it is. Many pitmasters use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs.. Smoked St. Louis style ribs. By Christie Vanover. on Aug 27, 2017, Updated Feb 08, 2024. 4.57 from 154 votes.

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Instructions. Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple. Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub. Smoke for 2 hours, bone-side down. Lay out a large piece of thick foil (double it if using thin foil).

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Grab a bowl and mix together the brown sugar, paprika, ground black pepper, kosher salt, garlic powder, onion powder, and chili powder. Use the rub to season both sides of the ribs. Be sure to use enough that both sides will be covered. Preheat your smoker to 250F and add in some wood chips.

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3-2-1 Smoking Method. Step 1: Prep your smoker. Preheat your smoker to 225°F (107°C) according to the manufacturer's instructions. Step 2: Season with dry rub. Combine all the pork dry rub ingredients in a small bowl, then rub liberally over both sides of the ribs with your hands. Step 3: Smoke uncovered for 3 hours.

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Setup smoker for cooking at 230 °F using indirect heat with hickory or other favorite smoking wood. Place ribs directly on smoker grate bone side down. Smoke for 3 hours. After 3 hours, wrap in foil and place back into smoker for 2 hours. After 2 hours, unwrap and place back into smoker for a final hour.

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Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours. Remove the ribs from the foil and place back on the grill.

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St. Louis ribs take 4 1/2 to 5 hours total to smoke. The initial smoke takes 1 hour, followed by another 3 to 4 hours to get the ribs to a final temperature of around 195-200 degrees F. This will produce classic "bite-through tender" ribs.