All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them.
We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of Smokin’ Elvises Original BBQ Sauce and Firebug Grill’n Sauce Hot.
Products used in this video:
Yoder Smokers YS640 Pellet Smoker
R Butts R Smokin’ Kick’n Chicken Rub
R Butts R Smokin’ Ozark Heat Rub
Smokin’ Elvises Barbecue Sauce
Firebug Grill’n Sauce Hot
Reida Wildflower Honey
Victorinox Semi-Stiff 6″ Boning Knife
All Things Barbecue’s staff chef shows you how to butcher a bone-in pork loin into a frenched rack of pork. To properly butcher a bone-in pork loin make sure you have the right tools. Most important is a good boning knife like the Victorinox 6″ Semi-Stiff Curved Boning Knife.
Click the photo below for our Frenched Rack of Pork recipe.