“GO SPORTS”
<br/> ST. LOUIS SPARE RIBS

“GO SPORTS”

ST. LOUIS SPARE RIBS

  • PREP TIME:
    20 MINS

  • COOK TIME:
    4.5 HOURS

  • SERVINGS:
    2–4

Peachanero

Peachanero

$12.00
Regular price

GO GET IT

• 1 Rack of St. Louis Style Spare Ribs:

A trimmed pork side rib—ask your butcher or DIY that thing.

• Your Favorite Rub: Something with apple or cherry notes. Remember, pork works well with the fruits.

• 4 Pads of Butter per rack

• Bobby H Peachanero BBQ Sauce:

Lest we forget the spicy-sweet finish.

• A smoker

Today we’re skipping the chemistry lesson and cutting straight to the flavour. This recipe’s all about the snap of the tongs and the soul of the pit. In classic Bobby H style, we’ve stripped away the filler to leave only the drippy, unbroken heart of Mississippi BBQ. Life is messy and the sooner you embrace it, the better. Class dismissed.

GET TO IT

Prep: Remove membrane and trim excess fat for a clean St. Louis cut. Get the rub out and season. Refrigerate for at least 2 hours—overnight if you can. The more time salt has to penetrate muscle, the better. Preheat the smoker to 275°F.

Smoke: Bathe those babies in heavenly smoke for 3 hours until the bark is set, and the bone tips are peeking through.

Wrap: Lay out some heavy-duty foil and place the ribs meat-side down on top of your butter pads. If you want more rub, now’s the time. Seal it up.

Cook: 1 hour give or take until an internal temperature of 200°F–205°F. That’s our magic window.

Glaze: Move to the counter and open the foil. Vent for 15 minutes. Brush with Bobby H Peachanero BBQ Sauce and don’t be shy—we raised you better than that.

Set: Back to the smoker for 10 minutes. Keep the foil open so things “tack up” and get sticky. Chef’s kiss.

Rest: Loosely close the foil and let it rest for 10 minutes.

Serve and Eat: This one’s all you.