3 Hour St. Louis Ribs | Chef Eric Recipe

When I first stated cooking ribs decades ago, I fell into the easy-to-remember and fun-to-say trap of what is known as the “3-2-1 Method”. Quickly I realized there must be a better way. After years of experimentation and what I thought were good results, it wasn’t until a few years ago when I competed in Australia’s largest BBQ competition “Meat Stock” with my friend’s BadAss BBQ that I learned a smoke and glaze warp method that produced my best results to date in half the time. Enjoy! Chef Eric Gephart 3 Hour St Louis Style Ribs 101 1 Each St Louis Style Rib Rack (Cheshire Pork) 2 Tsp Salt, Kosher 2 Tbsp Lane’s BBQ Sweet Heat Rub 2 Chunks Smoking Wood (I used Hickory) 2 Long Sheets Heavy Duty Aluminum Foil 2 Tbsp Dijon Mustard 2 Tbsp Honey or Agave syrup 2 Tbsp Sugar in the Raw 5 Pads Unsalted Butter, Cut ⅛ Inch thick 2 Tsp BBQ Rub Method: 1. Stabilize your grill at 300F. 2. Peel the silver skin off the back side of the ribs and trim any meat or fat that is