Start meat prep by pulling off rib back membrane. Dry any juice off meat and lightly sprinkle 1/4 C dry rub, coat well. Let this sit out at room temperature for about 1 Hour.
Preheat Pellet Smoker to 275 Degrees
Place the ribs bone side down on the rack on smoker, uncovered
Spray-Spritz meat with water(NO SUGAR DRINKS--will cause a hardening of the coating and stop smoke) about ever 15-20 minutes after it has been 1.5 hour on the smoker
After the 3 Hours remove ribs and close lid on smoker. Bring ribs inside and prepare Step 2
STEP 2
Pull out 2 long pieces of aluminum foil and stack them. This will help in case you pierce 1 and all the juice drains out by accident
Lay ribs in so bones are facing down and meat is on top. Apply 1 Tbl Montreal Chicken Seasoning and a little more of the St.Louis Style rub.
Apply Parkay squeeze butter to entire surface of ribs on top of the 2 dry rubs, just squirt it on and brush it out with a butter brush
With a Flour sifter add the brown sugar to the flour sifter and evenly apply the brown sugar as you sift. Coat it well.
Flip the ribs over and do the exact same thing to the bottom of the ribs as you did to the top.
Now wrap them up tightly in the aluminum foil and place them on the smoker meat side up and bone side down
Cook for 1.5 hours
STEP 3
Remove ribs from smoker (Close lid) and bring back inside the house and remove the aluminum foil
Place ribs back on the smoker till they feel tender and the bones are pulling away from the meat on the sides
This usually takes about 30 minutes to 45 minutes
Removed ribs from the smoker and let cool for 15 minutes.
