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St. Louis Style Pork Ribs

Mopped With T.K. Waugh’s Baked Apple ‘Que

St. Louis Style Pork Ribs with T.K. Waugh's Baked Apple 'Que

1 rack St. Louis Style Pork Ribs  (2 if your Family is anything like ours)

a GENEROUS amount of your favorite rib rub  (We suggest 1905 Bagby Rub)

A few Bottles of T.K Waugh’s Baked Apple ‘Que  (St. Louis Style Pork Ribs are a match for Apple Flavor!)

Cooking Instructions and Chefs Tips:

Soak the wood for your smoker in a mixture of apple juice and water. We suggest using apple wood chips and oak logs for this smoke along with mesquite charcoals. Fire up your smoker and bring the temp up to around 250 degrees. Meanwhile, rub ribs with a generous amount of rib rub and throw those babies in the smoker! crack open a cold beer and smoke for a good 4 to 5 hours then wrap them in plastic wrap and foil (we baste them with a good coat of ‘Que now but you can do whatever you choose) and let them smoke for another 45 minutes to an hour until they are “fall off the bone tender.” Get the baked beans, corn on the cob, slaw and potato salad to the table. Grab the paper plates, roll of paper towels another cold one. Eat your heart out!

If you don’t have a smoker, no worries! We suggest marinate the ribs in a mixture of apple juice, brown sugar and liquid smoke overnight. Preheat your oven to 350 degrees, wrap the ribs in foil and bake for about 45 minutes. Get the grill going and make it hot… Take the ribs out of the oven and out of the foil, finish cooking the ribs on the grill until they are tender and pull apart from the bone easily. Baste with T.K. Waugh’s Baked Apple Que several times on each side before plating and serving!

 

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