What are St. Louis Style Ribs and How do I Grill Them?
Try this recipe for grilling St Louis style ribs, or contribute your own.
Try this recipe for grilling St Louis style ribs, or contribute your own.
- Carbohydrate 0.0108016666666667 g
- Cholesterol 0 mg
- Fat 0.000543333333333333 g
- Fiber 0.00441666666666667 g
- Protein 0.001825 g
- Saturated Fat 0.000163333333333333 g
- Serving Size 1 1 -8 (0g)
- Sodium 0.00733333333333333 mg
- Sugar 0.006385 g
- Trans Fat 2.33333333333334E-05 g
- Calories 0 calories
Step-by-step
- Peel the membrane off the bone side of the ribs and coat that side with salt and your favorite rub
- Flip over and repeat on the meat side
- Prepare the grill for two zone grilling with a target temperature on the inside of the grill of 300
- Place the ribs on the side with no heat and smoke wood on the coals
- Smoke the ribs for about 90 minutes and then apply sauce to both sides (optional)
- Re-sauce every thirty minutes
- Once the meat pulls back from the bone for ¼ to â…“ of an inch they are done (approximately 2.5-3 hours)
- Remove from the heat and slice
- Serve ribs with no sauce with a bowl of BBQ sauce on the side to dunk in
Should the grill maintain three hundred degrees for the entire smoke, or drop lower? Achieving rendered fat without drying out the pork requires deliberate temperature management and proper preparation.
- Scaling slabs requires maintaining a half-inch of space between pieces on the indirect side to ensure uniform convection airflow across the meat.
- Peeling the peritoneum membrane off the bone side is non-negotiable because leaving it intact blocks spice penetration and creates a rubbery barrier against the teeth.
- Targeting a steady grill ambient temperature of three hundred degrees accelerates rendering compared to traditional low-and-slow cooking without sacrificing tenderness.
- Visual doneness arrives precisely when the meat pulls back one-quarter to three-eighths of an inch from the bone ends, exposing bare bone.
Destroying the ideal texture usually stems from boiling the ribs prior to grilling, which leaches out intra-muscular gelatin and flavor compounds into the water. Keeping the cooking medium entirely dry preserves the natural moisture of the pork.
