St.Louis Style Ribs on the Drum Smoker

How to Smoke St. Louis Style Ribs. First we make a South of the Border inspired Rub. This includes Ancho Chili, Chipotle, Jalapeno and Cayenne seasonings. Next we get our Ribs trimmed up and put on a good layer of our Rub. Back in the Fridge they go for an hour. This gives us time to fire up the Drum Smoker. With a target temp of 250° the Ribs go on. We rotate at the one hour mark. When the Ribs reach 165°-170° we wrap using Butter and Honey.
They go back on the Drum Smoker for approximately an hour then we rest and vent them. Time to eat!
#drumsmoker ,#ribs ,#bbq
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[@carlgshock]

Very good video.

[@Heatofthedrum]

Thanks for watching Carl

[@toddschultz7477]

Good stuff

[@Heatofthedrum]

Always appreciate you watching Todd.

[@doctorwade927]

Awesome video sir! I have been waiting for this cook to try and up my rib game. Do you prefer St Louis style or baby back ribs?

[@Heatofthedrum]

I'm a Baby Back guy myself. More meat and juicier in my opinion.

[@gabrielmelero5990]

Great job Steve!
But how long did you smoke the ribs for? Thanks 😊

[@Heatofthedrum]

Thanks so much Gabriel. So total cook time was right around three hours.

[@gabrielmelero5990]

Hi Steve!, can I re-use the Lid gasket on the Smoker while it’s cooking?
Will the heat melt away the Gasket? Just wondering?, thanks 😊!

[@Heatofthedrum]

I don't think the gasket would hold up to the heat . It might start to melt and give off some funky odor, which could end up in your food. As long as your lid is not warped it should seal good. I have heard of people trying oven door gaskets but not sure about the success rate of doing that. Thanks for watching.

[@gabrielmelero5990]

@@Heatofthedrum
Thank you