Difficulty: Intermediate
Pork
St. Louis Rib - Crown Roast
Prep Time: 10 min
Cook Time: 4 hrs
Difficulty: Intermediate
Ready for a main course that’s fit for royalty? Our St. Louis Rib “Crown Roast” recipe will taste as good as it looks. Cooked low and slow, and dripping in flavor from David's Shoot Yeah Mustard Sauce and Rossarooski’s Honey Rib Rub, your guests will truly be impressed.
Instructions
- Step 1: Preheat recteq to 250ºF.
- Step 2: Peel the membrane from the back of the ribs, and rub both sides with yellow mustard and Rossarooski's Honey Rib Rub.
- Step 3: Using butcher's twine, tie the ribs into a crown with the bones on the outside.
- Step 4: Add to the recteq and smoke for about 4 hours, spraying with the butter every 30 minutes.
- Step 5: Once the ribs are probe tender and about 200ºF, brush with the Harry's Secret Sweet Sauce.
Ingredients
Serving Sizes
Ingredients
- 1 each Rack of St Louis Ribs
- 2 tablespoon(s) Yellow Mustard
- 3 tablespoon(s) Rossarooski's Honey Rib Rub
- 2 tablespoon(s) Harry's Secret Sweet Sauce
- 1 teaspoon(s) Spray Butter
Tools Needed
- Step 1: Preheat recteq to 250ºF.
- Step 2: Peel the membrane from the back of the ribs, and rub both sides with yellow mustard and Rossarooski's Honey Rib Rub.
- Step 3: Using butcher's twine, tie the ribs into a crown with the bones on the outside.
- Step 4: Add to the recteq and smoke for about 4 hours, spraying with the butter every 30 minutes.
- Step 5: Once the ribs are probe tender and about 200ºF, brush with the Harry's Secret Sweet Sauce.
Chef Pairings
Garnish your crown roasted by filling the center with tasty options like Macaroni & Cheese, Pulled Pork, or Burnt Ends.