Ingredients
- baby back ribs or St. Louis cut pork ribs, either baby back ribs or St. Louis cut1 slab
- rib rub
- untreated hickory wood chips, untreated
- barbecue sauce, your favorite
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Season ribs liberally with rib rub. Refrigerate overnight.
The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
Cover with aluminum foil and place in the middle of a 200 °F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed.
Brush the side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：rib rub、untreated hickory wood chips、barbecue sauce）
