The Local Palate: Smoke Martin's St. Louis-Style Spare Ribs
Now we don’t always share our recipes, but when we do, we make sure it’s somethin’ really special. Founder Pat Martin sat down with The Local Palate to discuss his recipe and technique for smokin’ St. Louis-Style Spare Ribs.
It’s a simple, fail-safe approach that’ll have your barbecue guests beggin’ for more. Check out the write-up in the PDF, but don’t go stealin’ all our thunder!
“Pat Martin treats the spare ribs simple with a dry rub, then smokes them on a kettle smoker for three to four hours.”