The absolute best St. Louis-style pork ribs
Mastering St. Louis-style pork ribs is a bit like controlling fire: it’s easy at first glance, but difficult in practice.
Although ribs are adored by all, they remain one of the pieces of meat that separate the world champions from the Saturday night grillers. It isn’t the easiest to get right.
The St. Louis-style pork ribs recipe I’m giving you today is a recipe that will allow YOU to be the big winner at the cook-off, leaving with a trophy. You’ll steal the hearts of your guests and lift the Lombardi Trophy of BBQing.
It’s a recipe that takes time and a lot of love, but the result will transport you straight to the southern United States.
Compared to the back rib which is less fatty and easier to cook, the Saint-Louis rib, being larger, is often much longer and more difficult to improve.
What are St. Louis-style pork ribs?
This cut, which comes from the side of the pig, is simply a way of cutting the side so that it can cook evenly. The side of the rib is stuck on the bacon, which makes it particularly delicious. By removing the “rib tips” we end up with a raised rib, perfect for cooking. More uniform cooking will certainly give us a better end result.
To think that in the past we actually threw out these pieces of meat because we didn’t know what to do with them! Now the price of these ribs continues to rise. If only there were more vegetarians, the price of meat would finally go down! (I’m just joking ;)).
And the more these ribs are known, the more the price will go up, so when you serve this recipe don’t hesitate to say it’s tofu! ☺
Whoever makes ribs should also be a master in the sweet and sticky domains. That’s exactly what we will reproduce with this recipe. It can only end well with bourbon, notes of maple syrup and chipotle. Go to your favorite butcher and ask for St. Louis-style Ribs.
If he doesn’t know what it is, change your butcher! 🙂
Once the flank ribs have been purchased, remove the membrane from the side of the bones and cover with Kosmos Q Rib Glaze Cherry Apple Habanero.
Preheat the BBQ to 250°F and put the ribs in indirect cooking.
Cook for about 2 to 3 hours, until the ribs are crispy from the outside, then wrap them in aluminum foil for about 1 h to 1 h 30 minutes, taking care to apply the following ingredients one after another.
- Spread your aluminum foil
- House of BBQ Experts Sweet Kansas spice rub
- Butter or fake butter. You can definitely use Butcher BBQ Grilling Butter
- Blues Hog Tennessee Red Sauce
- 1/2 oz of spiced rum
- Firebarn’s chipotle rum hot sauce
- Ribs (flesh down, bones up)
- Lime juice
Close the aluminum foil and place the ribs in indirect cooking at around 250°F.
After 1h to 1h30, the ribs should be ready. They will certainly be so tender! The internal temperature of the meat should be 205°F.
Take the ribs out of the aluminum foil, lacquer with BBQ sauce then put them back in the BBQ for a few minutes. Do this until they are well caramelized.
And there you go!
You can add a little lime juice at the very end to give your ribs a little extra kick!
To taste as is or by adding your favorite sauce (my advice is to go with the House of BBQ Experts Sweet Dream sauce.
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