How to Prepare & Smoke St. Louis Style Ribs

Cookshack President & CEO, Stuart Powell, shows how to trim, season, & smoke St. Louis Style Ribs in our FEC100.

• Category

  Howto & Style

[CookshackSmokers]

The rub is one that we sell. We have the dry sauce mix that we sell and the recipe on our website if you are interested. We also sell the sauce.

[CookshackSmokers]

The ribs were cooked in a FEC100 which uses pellets. The pellets are dry and come in a variety of flavors. In this video, hickory pellets were used. The FEC100 has a 20 lb hopper capacity which allows you to smoke several times without having to continuously add pellets.

[mzzcri55]

I went to your website and only found the items for sale not the recipe.

[count500]

Looks dry and lacks of smoke ring

[Merelyn Sale]

Looke good but need the receipe for the rub & sauce

[GreatPacNorthwest]

You covered nothing about the wood....type, soaked? Dry? How many times to add? This was suppose to be a how to video.

[AnotherAmateur]

Very nice. I make baby back ribs with a honey apricot glaze that is pretty good. Hope you'll take a look sometime. Thanks for a great video!

[9secondsflat]

Great vid, my question is how much smoke do you want to come out of the top of the smoker? is there such a thing as having to much smoke go accross the ribs?