Your favorite barbecue sauce makes these Saucy Smoked St. Louis Ribs perfect for your culinary tastes.
1 rack of Chairman’s Reserve® St. Louis ribs
(2 ½ pounds)
4 tablespoons butter, unsalted
3 tablespoons honey
1 cup white sugar
⅓ cup smoked paprika
¼ cup garlic powder
¼ cup kosher salt
1 ½ teaspoons cayenne powder
1 ½ teaspoons black pepper
1 ½ teaspoons cumin powder
1 ½ teaspoons dry mustard
1 ½ teaspoons dried oregano
6 oz barbecue sauce
- Set your smoker at 230°F. While it warms combine rub ingredients and divide into halves. Remove thin membrane from rib side of the slab if it is present
- Combine all seasoning ingredients together and divide into halves.
- Pat slab dry and rub it down with half the dry rub. Let stand for 2 or more hours.
- After ribs have marinated in rub, apply the rest of the dry rub and place ribs, meat side up in the smoker. Let smoke for 2 ½ hours, checking often for appropriate smoke and temperature.
- Remove ribs from smoker and lay on a large sheet of heavy-duty aluminum foil.
- Wrap the ribs up and return to smoker for an additional 1 ½ hours.
- Unwrap the ribs and brush lightly with barbecue sauce, smoke an additional 15 minutes.
- Remove ribs and let stand for 10 minutes. Serve.
Grilled Caesar Salad
1 head of romaine lettuce
⅓ cup + 2 teaspoons olive oil
¼ cup fresh grated Parmesan
1 teaspoon coarse ground black pepper
2 cups croutons
1 minced garlic clove
1 teaspoon anchovy paste
¼ teaspoon Worcestershire sauce
Juice of one lemon
Pinch kosher salt
- Wash and quarter the head of romaine. Let water drain out of the lettuce in a cool place like the refrigerator.
- To prepare dressing, set a quart pan full of water and bring to a simmer on the stove. Coddle the egg for 90 seconds. Remove it and crack it directly into a medium-sized bowl. Scrape whites into bowl as well. Whisk in garlic, anchovy paste, lemon juice and Worcestershire sauce. Slowly whisk in the ⅓ cup of olive oil in a slow steady stream. Make sure an emulsification starts directly and remains through the entire addition of oil. Set aside while you grill the romaine quarters.
- Pour 2 teaspoons olive oil on a plate and remove the romaine quarters from the fridge. Place both cut sides of each quarter in the oiled plate. Grill quarters on a very hot grill approximately 1 minute per cut side and remove from heat source directly. Serve directly with croutons, Parmesan and Caesar dressing.