St. Louis Style Ribs
ID: c091b4f7...
An easy, step-by-step backyard guide to making delicious St. Louis style ribs starting from affordable spare ribs. Perfect for beginners, this method yields tender, juicy, and beautifully glazed ribs using a simple kettle grill setup.
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🍳 Cooking Flow
Trim the spare ribs to remove the excess fat, skirt meat, and rib tips to form a neat St. Louis style rectangular rack. → Remove the membrane from the back of the ribs, then apply yellow mustard and season generously with rib rub. → Smoke the ribs indirectly on a kettle grill at 350°F with water and pecan wood for about 2 hours, spritzing hourly. → Glaze the ribs with BBQ sauce and let them cook for an additional 15-20 minutes to caramelize. → Rest the ribs for 12-13 minutes before slicing and serving.
Cooking Steps
Brief Cooking Order
Trim the spare ribs to remove the excess fat, skirt meat, and rib tips to form a neat St. Louis style rectangular rack. → Remove the membrane from the back of the ribs, then apply yellow mustard and season generously with rib rub. → Smoke the ribs indirectly on a kettle grill at 350°F with water and pecan wood for about 2 hours, spritzing hourly. → Glaze the ribs with BBQ sauce and let them cook for an additional 15-20 minutes to caramelize. → Rest the ribs for 12-13 minutes before slicing and serving.
Introduction
An easy, step-by-step backyard guide to making delicious St. Louis style ribs starting from affordable spare ribs. Perfect for beginners, this method yields tender, juicy, and beautifully glazed ribs using a simple kettle grill setup.
Step 1
Prepare the pork spare ribs on a clean cutting board.
Step 2
Trim off the excess hard fat from the surface of the ribs.
Step 3
Flip the ribs over and cut off the loose skirt meat flap close to the bones. Save these meat trimmings for later.
Step 4
Locate the cartilage bone on the upper corner and trim it out.
Step 5
Score and cut a straight line along the top of the rib bones to square off the rack into a rectangular shape, separating the rib tips.
Ingredients List
Important Notes
Buying spare ribs and trimming them yourself is much more economical than buying pre-cut St. Louis ribs.
Do not throw away the trimmings (skirt meat, rib tips); they make excellent snacks when seasoned and smoked.
Using a paper towel is the easiest way to grip and peel off the slippery membrane.
Avoid opening the grill lid too often ('If you're looking, you ain't cooking') to maintain a steady temperature of 350°F.
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