Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.

These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.

Do you like grilled food? If you do, then click here for more.

Welcome to a life with teenagers. They eat like babies, every two hours.

But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.

These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.

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Tips:

Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.

A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.

However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.

Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.

Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.

Yield: Serves 6

Smoked St. Louis Style Ribs

Prep Time: 10 minutes

Cook Time: 4 hours 40 minutes

Refrigeration Time: 6 hours

Total Time: 10 hours 50 minutes

Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

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Ingredients

• 2 Pork St. Louis Style Ribs, tear membrane off
• 1-2 tablespoon Oil
• Dry Rub Seasoning:
• 1/4 cup dark brown sugar
• 2 tablespoons Smoked Paprika
• 1 tablespoon Dry Mustard
• 1 tablespoon Kosher Salt
• 2 teaspoons onion powder
• 1 teaspoon Garlic Powder
• BBQ Sauce, currently we are using sugar-free but you may use whatever you like or prefer.

Instructions

MAKE AHEAD:

1. Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of oil and sprinkle with seasoning rub.

2. Place the ribs in the fridge overnight or refrigerate for at least 6 hours. Make sure to tear the membrane off the ribs before seasoning it.

Grill and Smoke:

1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.

2. Remove from the smoker and tightly wrap the ribs with the foil.

3. Return the foiled ribs to the grill and cook for two more hours at an increased temperature to 250℉. After two hours carefully remove the foil. Watch for the steam.

4. Brush the ribs well on both sides with BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens 40 minutes. You can add BBQ sauce the last minute if you prefer, but we love the caramelization. It's all about your personal preference.

Rest:

Allow the ribs to rest for about 5 minutes before cutting and serving.

Notes

Cooking times will vary depending on the temperature that you set and the environment.

You may use other cuts of ribs, but the smoking or grilling time will vary.

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What a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it! It makes my mouth water, but it looks mouthwatering so we have explanation folks.

I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.

I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.

I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.

I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?! 

I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon. 

Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

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Texas Style Smoked Beef Brisket

Course Side Dish

Cuisine American

Keyword beef, meat, smoking, grilling,

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 10

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 12-14 pound whole packer Beef Brisket
• 2 tbsp Oil
• 2 Tablespoons Kosher Salt
• 1 Tablespoons ground Black Pepper
• 1 Tablespoon Dried Parsley
• 1 Tablespoons Garlic Powder
• 1 Tablespoon Brown Sugar
• 1/2 Tablespoon Chili Powder OPTIONAL
• 1 cup Beef Broth
• Pallets for the Smoker Mesquite + Oak

Instructions

1. Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.

2. Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil. 

3. When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.

4. Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
5. Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
6. When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
7. Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
8. Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
9. Afer the meat is rested, uncover, cut against the grain and serve.

Recipe Notes

The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.