St Louis Ribs on the Pellet Grill
Savory, Meaty ribs with a smokey flavor and vanilla glaze
Equipment
- 1 Pellet Smoker
- 1 Smoke tube optional
- 1 tray to rest ribs on
- 1 sauce pan for glaze
Ingredients
- 1 rack St Louis Ribs
Dry Rub
- ¼ cup brown sugar lightly packed
- ¼ cup Paprika Sweet or smoked per your preference
- 2 tbsp kosher salt
- 2 tbsp ground pepper freshly ground is better
- 1 tbsp onion powder
- ½ tbsp ground cumin
Vanilla Glaze
- 8 tbsp unsalted butter (1 stick)
- 2 tbsp honey
- 1 tsp vanilla extract
- 3 tbsp water
Instructions
- Flip the ribs over and pull off the thin silvery membrane. You can use a knife (be careful) or other thin object to slide under the membrane to help you pull it up.
- Mix the dry ingredients for the rub. Rinse and dry the ribs, then generously rub both sides with the dry rub. Cover the ribs and store in the fridge overnight
- Preheat your smoker to 250F, and place a try of water at the bottom of the smoke chamber. If you’re using a smoke tube, start it now.
- Smoke the ribs for 3.5-4.5 hours. I used a meat probe to make sure the ribs were over 165F, but you’ll most likely be well over that by the time you’re done. When the ribs are done, you’ll be able to easily pull them apart by hand.
- About a half hour before the ribs finish, start the glaze. Melt the stick of butter in a saucepan, and add the vanilla, brown sugar, honey, and water. Stir well, and cook on medium high heat for 5 minutes, stirring every so often. You want the glaze to bubble and thicken, but not burn. It’ll be noticeably more thick when it's ready, but still pourable like chocolate sauce.
- When the ribs are done, pull them inside on a pan or cutting board. Pour the glaze over the top of the ribs and spread it with a spoon or brush. Cover the ribs with foil and let it rest for 15-20 minutes. Prepare your sides while you wait, then serve and enjoy :)
