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Low & Slow Smoked Pork Ribs

By March 10, 2017April 27th, 2023Low & Slow, Pork
Smoked Pork Ribs

Who doesn’t love some smoked  Pork Ribs, this recipe uses our delicious St Louise Pork Ribs, and they are always a crowd favourite. The key is to create tender pork but doesn’t not fall off the bone & a sticky sweet BBQ glaze on the outside. No knife and fork just you and your amazing ribs.


Smoked Pork Ribs Ingredients


Cooking Method

  1. Score or remove membrane on the bottom of your st. louise pork ribs & season with wyld smoke rub top and bottom giving them an even coat. Put back in fridge for at least 1 hour before smoking.
  2. Fire up your smoker aiming to set your temperature between 125°C – 140°C, add wood to create a nice even flow of smoke.
  3. Place pork ribs in smoker bone side down and smoke for 2.5 hours, spritzing every 45 minutes, ensure you have a nice flow of smoke the whole time.
  4. Warm BBQ sauce you may even add water if your sauce is too thick, keeping in mind it will thicken when basting your ribs.
  5. After 2.5 hours pull ribs from the smoker and glaze a layer of BBQ sauce covering the whole rack, place butter cut into cubes on top with rib bones down, wrap your ribs in alfoil (2 or 3 layers thick).
  6. Put back in smoker to cook for a further 2 hours bone side down.
  7. Remove from foil and baste your pork ribs covering the top and bottom place back in smoker and cook for a further 1 Hour, basting with BBQ sauce every 20 minutes.
  8. Rest for at least 30 minutes wrapped in foil and enjoy.



  • The same recipe can be used for gas smokers and pallet smokers.
  • Adding a water pan to you smoker is important to help prevent any drying during the cooking process.
  • Low and slow is about visual & feel cooking just as important as timed cooking, be sure to take notice of feel and look so you can adjust if need be.