St. Louis Style Pork Ribs

These St. Louis Style Bar-B-Que Ribs are the perfect summer time treat for the whole gang. They are very easy to make and you can have so much fun smoking them while sipping on a nice Juicy IPA! Ingredients: St. Louis Style Pork Ribs Adobo Seasoning (I use the Light version because its lower in sodium) The Gospel seasoning from Meat Church Unsalted Stick Butter Light Brown Sugar Agave Nectar Bar-b-que Sauce (I used Meat Mitch Whomp Sauce: Naked) Tools: Surface Thermometer Meat Thermometer Pellet Smoker Tube (or Smoker Box) Smoke pellets (or chips if using a smoker box) I used Hickory/Oak combo pellets Heavy Duty Aluminum Foil Instructions: Using a butter knife and paper towel, peel membrane from underside of the ribs Season ribs to your preference/taste Allow 30 mins – 1 hour for seasoning to adhere Preheat 1 side of grill to 265°F (Direct heat side) Place Smoker Tube on Direct heat side of grill (Refer to my video on how to use a Pellet Smoker Tube if unsure) Place ribs on the unheated side of grill (Indirect Heat Side) Cook ribs to 165°F internal Remove from grill and place on heavy duty Aluminum foil **** PLEASE NOTE: I did not add the measurements of the Brown Sugar, Butter or Agave nectar because you should use the amounts based on your preference/taste Add Light Brown Sugar Place the knobs of butter over the brown sugar on the ribs (A knob of butter is usually 1-2 tablespoons) Drizzle the Agave nectar over the ribs Wrap ribs tight in the Aluminum foil Place ribs back on the indirect heat side of the grill Cook ribs to internal temperature of 202®F Open the aluminum foil and brush on the Bar-b-que sauce Allow 5-10 minutes for the Bar-b-que sauce to become “tacky” Remove ribs from grill Slice and enjoy!