Malcom Style Ribs

Malcom Style Ribs

St. Louis-style ribs seasoned with Killer Hogs AP Seasoning and Killer Hogs The BBQ Rub, smoked until tender, then finished with a classic vinegar barbecue glaze.

Author

Malcom Reed

Ingredients

• 2 slabs St. Louis Cut Spare Ribs
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• 1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
• 1/2 cup Killer Hogs The BBQ Sauce

Directions

1. Remove the silver skin and trim any excess fat from each slab of ribs.
2. Season both slabs with Killer Hogs AP Seasoning and let them rest for 15 minutes.
3. Prepare your smoker for indirect cooking at 275°F. If using a drum smoker, cover half of the fire basket with aluminum foil. Add one chunk each of hickory and cherry wood, plus half of a small onion, to the hot coals before adding the ribs. (Any smoker will work, just maintain 275°F throughout the cook.)
4. Season all sides of the ribs with Killer Hogs The BBQ Rub and let them rest for another 15 minutes.
5. Place the ribs on the smoker and cook for 2 hours. Rotate the racks every 30 minutes so each slab spends equal time over the hot coals. Lightly spritz each slab with water every time you rotate them.
6. Once the ribs have developed a dark mahogany color, remove them from the smoker. Lay out a sheet of aluminum foil, pour 1/4 cup of Killer Hogs Vinegar Sauce onto the foil, and place one slab meat-side down on the sauce. Wrap tightly, folding the ends so they're easy to reopen. Repeat with the second slab.
7. Return the wrapped ribs to the smoker, stacking them on the cooler side of the fire. After 30 minutes, swap the top and bottom slabs.
8. After 1 hour in the wrap, carefully open the foil and check for doneness. The ribs should be around 202°F internally, with the bones beginning to show. Remove the ribs from the smoker and let them rest for 10 to 15 minutes.
9. In a small bowl, combine 1/2 cup Killer Hogs The BBQ Sauce with the remaining 1/2 cup Killer Hogs Vinegar Sauce. Place each slab on a foil boat, brush with the sauce mixture, and lightly season with additional Killer Hogs The BBQ Rub.
10. Return the ribs to the smoker for about 15 minutes to set the glaze. Slice into individual ribs and serve.