Barbecue St Louis Pork Ribs Recipes

EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL

Steps:

• Heat one side of a gas grill to 300 degrees F (150 degrees C).
• Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
• Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
• Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.

OVEN BARBECUED ST. LOUIS STYLE RIBS

Steps:

• -------- The sauce will take a few hours!---------.
• If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
• *Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
• Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
• Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
• Preheat oven to 350°F when sauce has reached desired thickness.
• Cut ribs into serving sizes.
• Place in greased roasting pan or casserole dish.
• Sprinkle with garlic salt to taste.
• Bake uncovered for 45 minutes bone side up.
• Drain the grease off the ribs.
• Pour sauce over ribs.
• Cover with aluminum foil and bake for 1 hour.
• Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

ST. LOUIS BBQ RIBS - TRAEGER GRILLS

Steps:

• Trim the ribs and peel away membrane from the back of ribs by using a butter knife to loosen the membrane over a center rib, then gripping with a paper towel and tearing away. Season both sides evenly with Traeger Pork & Poultry Rub, then let sit for 20 minutes at room temperature or up to 4 hours in the refrigerator.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
• Add the apple juice to a spray bottle.
• Place the ribs, bone-side down, directly on the grill grates. Spray the ribs evenly with the apple juice, then close the lid and cook for 3 hours.
• Remove the ribs from the grill and wrap each rack in aluminum foil, dividing the remaining apple juice between the foil packets before sealing tightly.
• Insert the probe horizontally into the meaty side of one of the racks of ribs , avoiding the bones. Return the wrapped ribs to the grill, meat-side down. Close the lid and smoke until the internal temperature reaches 203°F, 1-3 hours more.
• Unwrap the ribs and brush a light layer Traeger Sweet & Heat BBQ Sauce on both sides of each rack.
• Return the ribs to the grill, meat-side up. Close the lid and cook until the sauce sets, about 10 minutes.
• Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs before serving. Enjoy!

BARBECUE ST. LOUIS PORK RIBS

Steps:

• Set a smoker to 225 degrees F.
• Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
• Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
• Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
• Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
• Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

ASIAN STYLE BBQ ST. LOUIS RIBS

Steps:

• About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
• Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining barbecue sauce.