Bering's Big Green Egg St. Louis Style Ribs | Berings
Brine your ribs for 1.5 hours, then dry-brush with pepper before smoking on indirect heat at 275°F for 2+ hours. Perfectly tender and flavorful!
Ingredients
- 2 Racks of St. Louis Style Ribs (2-3 Pounds Each)
- 12 Cups Water
- 4 Cups Vegetable Stock
- 1/2 Cup Salt (Non-Iodized)
- 2 TBSP. Granulated Sugar
- 2 TBSP. Light or Dark Brown Sugar
- 2 TBSP. of Your Favorite Rub (optional)
- Kosher Salt
- Pepper
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