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Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours. Let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” Smokey Mountain. We’ll then rub on some of my Backyahd Wicked Good rub, a little Buffalo Cajun for some spice, and some Sweet Preacher for some sweetness. We’ll light a whole chimne
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