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Title: Kevin's Smoked St. Louis-Style Ribs
Categories: Pork, Bbq, Sauces, Chilies
Yield: 3 Servings

1 c White vinegar
2 c Hickory or fruit wood chips
2 Racks St. Louis-style pork
- ribs
Salt & fresh ground pepper
1 c Ketchup
1/2 c Yellow mustard
1/4 c Apple cider vinegar
2 tb Dark brown sugar
1 tb Frank's Red Hot sauce

Recipe courtesy Kevin Gillespie, 2011

In a large container, combine the white vinegar and 1
cup water. Soak the wood chips in the vinegar and water
solution for at least 1 hour prior to cooking.

Prepare coals in a charcoal grill. Once they are grey
and ashy, shovel to one side of the grill and place an
aluminum pan on the side of the grill with no coals.
Add 2 cups of water to the pan and place a handful of
soaked wood chips on the hot coals.

Meanwhile, using a paper towel to hold the ribs, peel
the membrane from the bone side. Sprinkle both sides
with salt and pepper. Place the ribs, bone-side down,
over the side of the grill with the pan containing the
water and cook for 3 hours with the lid closed, turning
every 30 minutes. You may need to add coals or soaked
wood chips to keep the fire and smoke going.

In a small saucepan, combine the ketchup, mustard,
vinegar, brown sugar, hot sauce, 1 teaspoon salt and 1
teaspoon pepper and stir to combine. Bring to a boil
over medium-high heat, and then reduce to a very low
simmer and cook for 15 minutes. Remove from the heat
and set aside.

After the ribs have been cooking for 3 hours, heavily
baste the meat side with the sauce. Turn and cook for
10 minutes. Turn, baste and cook another 10 minutes
(bone-side down). Baste, turn and cook 10 minutes more.
Serve with additional sauce.

RECIPE FROM: http://www.cookingchanneltv.com

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