Just a quick post and recipe this morning, after having what may be the best pork ribs I’ve ever eaten, last night!
Picked up a couple of racks of St. Louis style ribs, and decided to crack open a bottle of Da Kine Smokey Hawaiian Rub that I picked up in Oahu, earlier this year.
This rub uses smoked paprika and Kona coffee…two of my favorite things in all the world.
You can get the rub at the link above (I’m not affiliated with them in any way), and it’s a freakin’ steal at $5.95 a bottle.
I did these ribs at 2-2-1, instead of the more typical 3-2-1 method, and they turned our absolutely perfect, needing just a slight bite to come cleanly off the bone.
So, prep your Traeger, or other smoker per usual (here’s our 3-2-1 Ribs video on that, if you need it.)
You start with nothing but a generous sprinkling of coarse sea salt, and a spray bottle of apple juice and apple cider vinegar, mixed 50/50.
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Da Kine St. Louis Dry Ribs
- Spray the ribs with the juice/vinegar mix, and apply coarse sea salt (about 3 Tbs. per rack, or to taste.)
- Smoke the ribs (on the “smoke” setting) for 2 hours, spraying with juice/vinegar mix every 20 minutes.
- Wrap ribs in a double layer of foil, after giving them another spray, and cook another 2 hours at the 225F setting.
- Unwrap the ribs, spray again, and apply Da Kine Smoke Rub to the racks to your taste (I like it heavy). Cover loosely in foil and let rest 10 minutes.
- While ribs are resting, crank your smoker up to it’s highest heat (or fire up a grill) and grill, bone-side down for 10-15 minutes, flip and repeat.
- Tent ribs loosely with foil and allow to rest 15 minutes before serving.