"These pork ribs are fall-off-the-bone tender and loaded with flavor! You better make double, these ribs won't last!"
Two racks of St. Louis cut pork ribs
Spray canola oil
Mad Maddie’s Buttery Garlic Seasoning
Chunky blue cheese dressing
Cherry wood chunk
Set smoker to 265°F indirect.
Add one small piece of cherry wood for smoke.
Trim any excess fat and cartilage from each rack of ribs.
Remove membrane from the back side of each rack.
Spray both sides with canola oil.
Season both sides of each rack with a first light layer of Mad Maddie’s Buttery Garlic Seasoning then a top layer of BBQ Bob’s Alpha Rub.
Place ribs in smoker, meat side up and cook for approx 5 to 5 1/2 hours.
Check tenderness by using a probe or see if toothpick easily penetrates meat, internal temperature should read 205°F.
Once ribs are tender, brush on Mighty Mitch’s Wing Sauce and leave ribs on the grill for 5 minutes.
Remove ribs from grill and slice. Serve with chunky blue cheese dressing.