Dad’s Smoked St. Louis Ribs & Fries
Updated: 14 hours ago
By Dad
Tender, smoky St. Louis ribs seasoned with Dad’s Original, SPG and cracked black pepper, finished with a light coating of Japanese barbecue sauce and served with crispy fries seasoned with Dad’s Ultimate Steak.
Ingredients
For the Ribs
Ingredients
For the Fries
French fries
Peanut oil, for frying
Dad’s Ultimate Steak Seasoning, to taste
Directions - Ribs
Pat the ribs dry and place them on a wire rack set inside a sheet pan. Trim the ribs if necessary. Leave the membrane on.
Combine ½ tablespoon Dad’s Original with ½ tablespoon Dad’s SPG. Season the ribs evenly with the mixture, then finish with cracked black pepper.
Place the seasoned ribs uncovered in the refrigerator overnight. For a same-day cook, the ribs can also be seasoned immediately before going on the smoker.
Preheat the smoker to 225°F. Smoke the ribs for 4½ hours.
Increase the smoker temperature to 250°F and continue cooking for approximately 1½ hours.
Lower the smoker back to 225°F. During the final 15 minutes, lightly brush the ribs with Bachan’s Original Japanese Barbecue Sauce.
After approximately 6 hours and 15 minutes total cook time, remove the ribs from the smoker. Wrap them in foil and allow them to rest for 30 minutes before slicing.
Directions - Fries
Fry the French fries in peanut oil until golden and crispy. While hot, season generously with Dad’s Ultimate Steak Seasoning.
Slice the ribs, serve with the seasoned fries, and enjoy.
Dad’s Tips: The overnight rest gives the seasoning plenty of time to work into the surface of the ribs, but if you’re short on time, season them right before they hit the smoker.
Cooking times and temperatures may vary depending on your grill, outdoor temperature, weather conditions, and other factors. Cook to your desired tenderness rather than relying on time and temperature alone. The ribs should be probe tender with a good bend.
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