Tour Of Asia St Louis Style Ribs
Ready to take your ribs on a flavor journey? These Tour of Asia St. Louis Style Ribs blend classic pork rib smokiness with tropical brightness and sweet-spicy Asian glaze. With Blazing Star Beef Rub and Asian Bang Sauce, you’ll deliver something bold, juicy, and unforgettable.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 15 mins (plus injection/rest) | ~3 h 10 mins (2 h smoke + 1 h wrapped + final glaze) | 4–6 | Moderate | Sweet • Smoky • Spicy • Tropical |
🛒Ingredients
- 1 rack St. Louis style pork ribs
- 1 small can pineapple juice (for injecting / tenderizing)
- 2–3 tbsp Blazing Star Beef Rub
- ½ cup Blazing Star Asian Bang Sauce
- 2–3 tbsp Melinda’s Hot Honey
- ¼ cup brown sugar
- 3 pats (about 3 tbsp) butter
- Heavy duty aluminum foil (for wrapping)
Instructions
- Inject / Tenderize — Using a meat injector, inject pineapple juice into the ribs (this helps with moisture and flavor).
- Dry Rub — Generously season both sides of the ribs with Blazing Star Beef Rub.
- Smoke (first phase) — Place ribs in your smoker at ~275 °F and smoke for 2 hours.
- Wrap with Sweet Foil — Lay out two sheets of heavy-duty foil. On foil, sprinkle brown sugar evenly, place butter pats over it, drizzle Melinda’s Hot Honey (about 2 tbsp), then place ribs on top (meat side up). Wrap tightly.
- Continue Smoking Wrapped — Return the wrapped ribs to smoker and smoke for 1 more hour wrapped.
- Glaze Sauce Prep — While ribs are wrapped, in a saucepan over medium heat, mix ½ cup Asian Bang Sauce + ¼ cup Japanese BBQ Sauce + 2 tbsp Hot Honey. Stir and simmer gently until combined and slightly thickened.
- Unwrap & Glaze — Carefully remove ribs from foil (watch for hot steam). Place ribs on a wire cooking rack. Brush glaze generously over ribs.
- Final Set — Return ribs to smoker (unwrapped) for ~10 minutes to set the glaze and get a bit of caramelization.
- Rest & Serve — Remove ribs, rest for a few minutes, slice between bones and serve.
💡Pro Tips
- Use a good injector tip to evenly distribute pineapple juice deeply into the meat.
- Wrap tightly to trap steam and let sugar/honey meld with the ribs.
- Don’t over-smoke pre-wrap; you want enough structure to support the glaze stage.
- Use a digital probe thermometer: aim for internal temp ~195–203 °F for ideal tenderness.
- Let the glaze rest on ribs briefly to tack before slicing, so it doesn’t run off.
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