Pecking Order Smoked Ribs.
Low smoke and cracked pepper render the fat until these ribs slip clean from the bone
Low smoke and cracked pepper render the fat until these ribs slip clean from the bone
Ingredients
FOR THE RIBS
- St. Louis Cut Pork Ribs, trimmed, full racks
FOR RUBBING
- Casa M Spice Co Pecking Order or Uncontrolled Pecking Order
- 1/8 - 1/4 teaspoon per pound salt
Method
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01
Trim and membrane the ribs
5 minRemove any excess trim, then grab that bottom membrane with a dry paper towel for grip and peel it clean off the bone side. You want direct smoke contact on the meat, not a rubber barrier.
-
02
Salt the ribs
2 minSprinkle about 1/8 teaspoon of table salt per pound of ribs across both sides. Salt opens up the surface and helps the rub stick.
-
03
Apply Pecking Order rub
3 minUse 2–3 tablespoons per side and rub it in gently to coat evenly. Fair warning: that turmeric will stain your hands, your board, and anything else it touches bright yellow—embrace it or wear gloves.
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04
Dry brine in the cooler
2h mCover the ribs with food film and refrigerate at least 2 hours, ideally overnight, in a sealed tub if you've got one. This lets the salt and spices penetrate the meat while the surface dries slightly for better smoke uptake.
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05
Fire up the smoker
30 minLoad your smoker with a mix of hickory, mesquite, and apple, then bring it to a steady 225°F. Low heat and good airflow are your friends here.
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06
Smoke the ribs
4h mPlace the ribs on the grates and let them ride low and slow. This is where patience pays off—you're breaking down collagen and rendering fat while that Pecking Order black pepper cuts through everything.
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07
Test for doneness
30 minStarting around 4 hours, grab the rack with tongs from the middle and gently lift—if both ends stay put but the middle flexes up 4–6 inches without tearing apart, you've hit that 190–200°F connective tissue sweet spot. This is the hardest part because there's no rush; ribs will be safe at 150°F, but they'll be tough as shoe leather.
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08
Rest the ribs
10 minPull them off the heat and let them sit uncovered for 10 minutes. Carryover heat will nudge the temperature up a bit, and the juices settle back into the meat.
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09
Cut and serve
5 minSlice between the bones and plate them up with your favorite sides. Those bones should practically slide out on their own—that's the sign you nailed it.
From Mike's Notebook
Trim the membrane off the bone side before seasoning — it won't render out, just gets in your way.
Apply Pecking Order heavy on the first hour; smoke will carry off some seasoning before the bark sets.
Pull ribs at bend-test, not fall-apart — they'll keep cooking as they rest and won't turn to mush.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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