St Louis Style Pork Spare Ribs on the Kamado Joe Classic III

St Louis Style Pork Spare Ribs on the Kamado Joe Classic III

I’m so excited to bring you my first cook on my new Kamado Joe Classic III. I am smoking a rack of St Louis Style Pork Spare Ribs as my inaugural cook.

Let’s get started!

Here’s what you need:

1 rack of St Louis Style Pork Spare Ribs
Rib Sauce: Bone Suckin’ Sauce – Rib Rub (www.amazon.com)
Kosher Salt
Course Pepper
Paprika
Your favorite BBQ sauce

HERE’S WHAT YOU DO:

Take rack of ribs out of the fridge at least 1 hour prior to grilling.

Prepare smoker with lump charcoal and a few chunks of your favorite wood. I used applewood. Bring to temperature of 250 degrees.

Trim the ribs from excess fat and remove the silver skin
Season liberally with A/P rub (Kosher Salt, Pepper & Paprika_
Season on top of A/P rub with Bone Suckin’ Sauce dry rib rub

Season 1 side, let sit for at least 10 minutes before seasoning the other side.

Grill for 2 hours without looking at it.

Spritz with apple juice, if necessary, every 20 minutes for the next hour and then every 45 minutes after that, if needed.

After 5 hours, check the ribs for doneness. We are looking for an internal temp of 195 degrees.

Brush your favorite BBQ sauce and let tack up for about 15 minutes.

Remove and let sit for at least 15 minutes before slicing!

Enjoy!

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