No Wrap Smoked St. Louis Ribs with Caribeque Honey Heat Rub on a Big Green Egg
Ingredients:
• 1 rack of St. Louis style spareribs
• Caribeque Honey Heat rub
• Apple wood chunks (for smoking)
Instructions:
1. Prep the Ribs:
• Remove the membrane from the back of the ribs.
• Generously coat both sides of the ribs with Caribeque Honey Heat rub. Let them rest at room temperature for 30 minutes while your smoker heats up.
2. Set up the Big Green Egg:
• Preheat your Big Green Egg to 250°F for indirect cooking. Add apple wood chunks for smoking.
3. Smoke the Ribs:
• Place the ribs on the grill, bone side down.
• Smoke for 5-6 hours, or until the ribs reach an internal temperature of 190-200°F, and the meat pulls back from the bones.
4. Spritz:
• Every hour, spritz the ribs with apple juice or apple cider vinegar to maintain moisture and flavor.
5. Rest and Serve:
• Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.
Enjoy the perfect balance of sweetness and heat from the Honey Heat rub, with a rich, smoky flavor from the apple wood!
