St Louis Bbq Spare Ribs Recipe 465

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BARBECUE ST. LOUIS PORK RIBS



Barbecue St. Louis Pork Ribs image

Provided by Alton Brown

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 teaspoons paprika
1 1/2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
3 slabs St. Louis style ribs, 2 to 3 pounds each
4 tablespoons kosher salt
1/3 cup spicy brown mustard
Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips

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.

ST. LOUIS BBQ RIBS - TRAEGER GRILLS



St. Louis BBQ Ribs - Traeger Grills image

Try this easy St. Louis BBQ ribs recipe. These ribs light on ingredients but big on flavor. Coat them with dry rub, spritz with apple juice, and sauce.

Provided by Traeger Kitchen

Categories     Pork

Number Of Ingredients 4

St. Louis-style ribs
Traeger Pork & Poultry Rub
apple juice
(19.5 oz) bottle of Traeger Sweet & Heat BBQ Sauce

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!

ST. LOUIS-STYLE GRILLED RIBS



St. Louis-Style Grilled Ribs image

Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.

Provided by Kardea Brown

Categories     main-dish

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 15

2 slabs St. Louis style ribs (5 to 6 pounds each)
1 1/2 cups Dijon mustard
1 cup Miss Brown's Rib Rub, recipe follows
1 cup apple juice
Barbecue sauce, optional
1/3 cup garlic powder
1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons celery seeds
2 teaspoons chili powder
2 teaspoons ground cumin

Steps:

  • Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
  • Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
  • Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
  • Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
  • Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.

EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL



Easy St. Louis-Style Pork Ribs on Gas Grill image

Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!

Provided by Aubree Rose

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 3h16m

Yield 8

Number Of Ingredients 2

4 pounds St. Louis-style pork ribs, cut into 6-inch sections
2 cups barbeque sauce, or to taste

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.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g

OVEN BARBECUED ST. LOUIS STYLE RIBS



Oven Barbecued St. Louis Style Ribs image

BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.

Provided by CONCHOBOR99

Categories     Pork

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 -4 lbs st. louis style ribs
1 -2 teaspoon garlic salt
1 1/2 cups water
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 cup ketchup
1/4 cup sugar
1/4 cup maple syrup
1 tablespoon Frank's red hot sauce (adjust for desired level or heat)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 -2 teaspoon celery seed (be careful, too much can overpower the flavor)
1 teaspoon paprika
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 1586.5, Carbohydrate 47.5, Fiber 0.9, Sugar 40.6, Protein 1.6

TRADITIONAL RUB FOR ST. LOUIS RIBS



Traditional Rub for St. Louis Ribs image

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

¼ cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 ½ teaspoons granulated garlic powder
1 ½ teaspoons onion powder
½ teaspoon ground coriander
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 tablespoon Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Steps:

  • About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. 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 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g

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