If you made me choose what my favorite BBQ meat, it might be St. Louis Pork Ribs.  They are succulent, juicy, tender, and so versatile.  You can cook them a lot of different ways to achieve different flavors and textures.  Today, we are experimenting with Cajun Honey Glazed St. Louis Pork Ribs.  The sweet and tangy honey glaze will compliment the heat and herbs used in the cajun rub.  Hell, after trying this, I realized the honey glaze would be good on about any ribs you pull off the smoker.  I challenge you to give these Cajun Honey Glazed St. Louis Pork Ribs a shot.  You will not be disappointed.

Cajun Honey Glazed St. Louis Pork Ribs – Basic Steps

1. Heat your smoker up to 250 F.  I prefer using my Big Green Egg for smoking pork ribs.  I think charcoal smokers give you the best results for backyard setups.
2. Prepare the Ribs for the Smoker – Cut off excess fat and trim as needed.  Leave the silver skin on the bone side of the ribs.
3. Rub with the Cajun Rib Rub.  Coat fairly thick, but not to the point it is “cakey”.
4. Smoke for a total of 5.5 hrs.  I am using a chunk or two of cherry wood for the first 90 minutes, then letting the lump charcoal do the rest of the smoking.
5. Smoke for the first 90 minutes with out opening the smoker.  Then spritz with the apple cider vinegar solution every 45 minutes.  If your smoker has a hot spot, rotate your ribs as needed.
6. Pull the ribs at approximately 5 hours and 30 minutes.  The rib meat should be pulling back from the bones on the sides and if you pick up the ribs with tongs at the half way point, the ribs should bend easily and the bark should start to tear apart.
7. Glaze the ribs on both sides with the Honey Glaze.  Serve immediately.

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Cajun Honey Glazed St. Louis Pork Ribs

Smoked porks ribs with a cajun rub and sweet honey glaze

Course Dinner

Cuisine BBQ

Prep Time 30 minutes

Cook Time 5 hours 30 minutes

Total Time 6 hours

Servings 4

Ingredients

• 2 Racks St. Louis Cut Pork Ribs 3-4 lbs each

Cajun Rib Rub

• 2 tsp Oregano
• 2 tsp Thyme
• 1 tsp Basil
• 1 Tablespoon Sea Salt
• 1 tsp Hot Smoked Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Black Pepper
• 1 tsp Ancho Chile
• 1/4 tsp Chipotle Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Ground Cumin

Honey Glaze

• 1 Cup Honey
• 1/4 Cup Apple Cider Vinegar

Rib Spritz / Mop

• 1/2 Cup Apple Cider Vinegar
• 1.5 Cup Water

Instructions

1. Mix water and apple cider vinegar together in a food safe spray bottle to spritz the ribs with later. 

2. Mix the honey and apple cider vinegar together to use later.  Stir together and the honey will absorb the vinegar.  It should coat a spoon easily, but not too thick. 

3. Heat your smoker up to 250 F. I prefer using my Big Green Egg for smoking pork ribs. I think charcoal smokers give you the best results for backyard setups.

   
   

4. Prepare the Ribs for the Smoker - Cut off excess fat and trim as needed to fit on the smoker.  Leave the silver skin on the bone side of the ribs.

   
   

5. Rub with the Cajun Rib Rub. Coat fairly thick, but not to the point it is "cakey".

   
   

6. Smoke for a total of 5.5 hrs. I am using a chunk or two of cherry wood for the first 90 minutes, then letting the lump charcoal do the rest of the smoking.

   
   

7. Smoke for the first 90 minutes with out opening the smoker. Then spritz with the apple cider vinegar solution every 45 minutes. If your smoker has a hot spot, rotate your ribs as needed.

   
   

8. Pull the ribs at approximately 5 hours and 30 minutes. The rib meat should be pulling back from the bones on the sides and if you pick up the ribs with tongs at the half way point, the ribs should bend easily and the bark should start to tear apart.

   
   

9. Glaze the ribs on both sides with the Honey Glaze. Serve immediately.