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Appetites®
Tom Crann and Lindsay Guentzel

Appetites: Duluth's OMC Smokehouse teaches barbecue at home in new cookbook

The St. Louis-style pork ribs at OMC Smokehouse.
The St. Louis-style pork ribs at OMC Smokehouse.
Courtesy of OMC Smokehouse

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OMC Smokehouse’s latest cookbook takes its most popular menu items — everything from ribs to sauces to sides — and teaches readers how to tackle the recipes at home.

Dry rub for pork ribs

Ingredients

  • 1 cups sugar 

  • 1 cup sea salt

  • 3/4 cup paprika

  • 1/2 cup chili powder 

  • 1/2 cup black pepper

  • 1/4 cup cumin

  • 1/4 cup granulated garlic 

  • 1 tbsp dried sage

  • 1 tbsp cinnamon

Directions

Combine all ingredients in a large container and mix well.

St. Louis-style pork ribs

Ingredients

  • 1 rack of St. Louis style ribs

  • 2 tbsp pork rub

  • 1 oak firewood log

  • 1 sugar maple firewood log

Directions for smoker

Preheat smoker to 230 degrees. Add oak log and sugar maple log to bottom of the smoker, along with water pan. Peel skin membrane from the back side of the ribs using a paper towel.

Rub down ribs with pork rub. Place ribs in smoker, starting with the bottom rack and moving up to the top. After 2 hours, remove ribs from smoker and wrap each rack in brown butcher paper. Return to smoker for an additional 1 to 2 hours.

When ribs are fully cooked, serve or place in cooler to store.

Directions for grill

Preheat grill to 230 degrees. Add a small piece of oak log and sugar maple log to bottom of the smoker, along with water pan. You’ll want to play your charcoal pieces on one side of the grill in a smaller pile. Peel skin membrane from the back side of the ribs using a paper towel.

Rub down ribs with pork rub. Place ribs in grill. Cover. Maintain heat between 230 and 260 degrees. After 2 hours, remove ribs from smoker and wrap each rack in brown butcher paper. Return to grill for an additional 1 to 2 hours.

When ribs are fully cooked, serve or place in cooler to store.