Slow Smoked St. Louis Style Ribs
Slow Smoked St. Louis Style Ribs
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
6 hours
Ribs are a quintessential barbecue delight that embodies the smoky, succulent essence of outdoor cooking. If you're eager to elevate your grilling game and achieve rib perfection, look no further than the tried-and-true method of 3-2-1 ribs. In this recipe we unravel the secrets behind this foolproof technique, ensuring your ribs emerge from the smoker or grill with an irresistible combination of tenderness and flavor.
Robert Moreland
Ingredients
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1 Rack of St. Louis Style Ribs
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Olive Oil
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Brew and Feed Heartland Pork Rub
Directions
Pat the ribs dry and remove the membrane on the bone side if it has not already been removed. The membrane blocks the seasoning from absorbing well into the ribs. The best way to remove the membrane is to remove the membrane is to slip a butter knife under a corner of the membrane to create a an edge to use to pull the membrane with. Use a paper towel to grab the edge of the membrane you lifted up and peel back until the entire membrane is removed.
Trim excess meat from the ribs if your butcher hasn’t already
Rub olive oil onto the ribs and season with Brew and Feed Heartland pork rub . Do this on both sides
Smoke at 225°F for 3 hours bone side down
Wrap the ribs tightly in foil and smoke for 2 hours meat side down. For juicer ribs add butter in the wrap.
Unwrap the ribs and place them on the grill bone side down and smoke for one hour. Start checking for doneness after the first 20 minutes because cook time varies based on the size of the ribs.
Optional: Turn the heat up 350 and slather with your favorite barbecue sauce during the last hour.
Recipe Video
Recipe Note
Tips for Success:
1. Choose Quality Ribs: Whether St. Louis-style or baby back, opt for fresh, well-marbled ribs for the best results.
2. Maintain Consistent Temperature:** Invest in a reliable meat thermometer to monitor and maintain a consistent cooking temperature.
3. Experiment with Wood Selection:** Different wood varieties impart distinct flavors. Experiment to find your preferred wood for smoking.
Conclusion:
With the 3-2-1 method, you're not just cooking ribs; you're crafting a culinary experience. By embracing this approach, you'll achieve ribs that are tender, flavorful, and worthy of any barbecue enthusiast's table. So, fire up the smoker, embrace the aromatic haze, and embark on a journey to 3-2-1 rib perfection that will have your guests coming back for more. Happy grilling!